Weeknight classic
Chicken Marsala
Golden cutlets, jammy mushrooms, and a glossy wine pan sauce — with the cozy sides already built in.
Copies a tidy, importer-friendly ingredient list.
• mushrooms •
The mise en place
What you’ll need
Everything for four generous plates.
Chicken & sauce
- Boneless, skinless chicken cutlets1 1/2–2 lb
- Mushrooms, sliced16 oz
- Dry Marsala wine3/4 cup
- Chicken broth + Better Than Bouillon3/4 cup
- All-purpose flour1/3 cup
- Unsalted butter1 Tbsp
For the plate
- Idahoan +Protein Roasted Garlic instant mash1 pouch (4.6 oz)
- Birds Eye Skillets Garlic Butter Green Beans1 bag (11 oz)
- Salt and black pepperto taste
A Better Than Bouillon base keeps the sauce savory without a full stock carton.
The short version
Make it happen
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01
Make the mash
Make the Idahoan mash per the pouch and keep it cozy.
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02
Give chicken a golden coat
Season cutlets, dredge lightly in flour, and brown in 1 Tbsp butter. Move to a plate.
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03
Build the pan sauce
Brown mushrooms, add Marsala, and scrape up the good bits. Pour in the Better Than Bouillon broth and reduce until glossy.
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04
Bring it together
Warm chicken in the sauce. Cook the Birds Eye green beans per the bag, then serve everything with the mashed potatoes.
Cook’s cue: Marsala should simmer, not boil hard. That’s how you keep the sauce silky.
A useful estimate
The per-serving snapshot
One plate means chicken, sauce, mash, and a green thing — all accounted for.
per serving
Estimate for one of four plates: the midpoint 1 3/4 lb chicken, all flour and Marsala counted at label or USDA reference values, one 120-calorie serving of the Idahoan mash, and a quarter bag of the Birds Eye green beans. No cooking oil. Values shift with cutlet size and how much sauce you pour. Sodium excludes salt added to taste.
Ready when you are
Take it to Lose It!
Use the button above to copy an importer-friendly list. In Lose It!, choose Recipes → Create Recipe → Import from Text, then paste.
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