Chicken Marsala

w/Asparagus & Carrots

Herby, spiced chicken marsala featuring cremini mushrooms, garlic herb butter, white pepper, thyme, potatoes, and honey sriracha.

Prep: 15 Mins

Cook: 25 mins

Calories: 720

Serving for 2:

Original price was: $105.05.Current price is: $79.99.




Season the sliced potatoes

Season the sliced potatoes with paprika, oil, salt and pepper. On the stove, place a 2 qt pot of water with 1 qt of salted water. Bring to a boil and simmer the Parisian carrots for 5-7 minutes or until for tender. Remove promptly from the hot water and rinse under cold water to shock the vegetables and protect from overcooking. Pat the vegetables dry on paper towel.


Grill the potatoes

Grill the potatoes for 7-10 minutes turning over only once on each side. Season the Chicken breast with salt and pepper. You can either pan sear the chicken or grill it.


Heat the portion of the Marsala sauce

Heat the portion of the Marsala sauce in the microwave for 25 seconds – 1 minute or in the sauté pan after the chicken is done cooking. If the microwave method is chosen, top the chicken with the sauce at the end.


Sauté the carrots

Sauté the Parisian carrots in the garlic herb butter quickly to reheat. Add the Sriracha hot honey and toss. Remove from flame and plate.



Plating: On the plate, stack the potatoes high on one side. To the other side lay the honey glazed carrots. Place the chicken breast between them, point facing down. Pour the sauce over the chicken. Enjoy.

Chefs note: Mushrooms can be added if wanted.

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