Obsessed with traditional Chicken Marsala, this recipe combines the classic flavors into an insanely delicious sandwich. A flavorful Marsala wine sauce coats tender chicken, served alongside potato wedges on sourdough bread.
1. Prepare the potato wedges: Preheat oven to 400°F (200°C). Wash and cut potatoes into wedges. Toss with a drizzle of olive oil, salt, and pepper. Spread on a baking sheet and bake for 25-30 minutes, or until golden brown and tender.
2. Prepare the chicken: Season the 5 chicken tenders with 0.5 teaspoon salt, 0.5 teaspoon black pepper, 1 teaspoon garlic powder, 0.5 teaspoon onion powder, 0.5 teaspoon paprika, 0.5 teaspoon dried thyme, and 0.5 teaspoon Italian seasoning. Heat a generous amount of olive oil in a large skillet over medium-high heat. Add chicken tenders and cook for 3-5 minutes per side, or until cooked through and golden brown. Remove chicken from skillet and set aside.
3. Prepare the Marsala Wine Sauce: In the same skillet (no need to clean), melt 2 tablespoons of butter. Add the 8 oz sliced mushrooms and cook down until browned, about 5-7 minutes. Add 6 minced garlic cloves and cook for about 30 seconds until fragrant. Pour in 1.25 cups chicken stock and 0.75 cup dry Marsala wine. Let the mixture simmer for about 10 minutes, allowing the liquid to reduce slightly. Stir in 0.75 cup heavy whipping cream and let it simmer for another 5 minutes.
4. To assemble the sandwich: Toast slices of sourdough bread. Place the cooked chicken tenders on the bread. Top generously with the Marsala wine sauce and mushroom mixture. Serve the potato wedges on the side or add them directly into the sandwich.
5. Garnish with fresh parsley and enjoy!
