Step 1

Pierce the potatoes. cover them with a paper towel and put them in the microwave for 15 to 20 minutes depending on their size

Step 2

Once they are cold cut them in quarters and season with salt, garlic powder and olive oil and lay them on a baking tray with parchment paper

Step 3

Put them in a hot oven at 390 F - 200 C to crisp 15 minutes before serving

Step 4

Cut the chicken breasts into thin slices

Step 5

Coat them with flour

Step 6

In a frying pan melt the butter and lay the first batch of chicken breasts

Step 7

Once they are done on one side flip them over

Step 8

Pile the cooked slices one on top of the others to make room for the next batch.

Step 9

Keep moving the pile of the cooked chicken breasts over newly cooked ones so they all cook evenly. Make room to add the remaining slices of chicken and add more butter if needed

Step 10

Once all the slices are cooked, add the salt and turn them around making sure they are all brown and evenly cooked.

Step 11

Pour the 1/2 cup of Marsala and simmer for few minutes turning the chicken making sure the flavour is evenly spread

Step 12

Remove the chicken and add 1 cup of water to deglaze all the flour. Let it simmer until  it becomes a creamy sauce

Step 13

Arrange the chicken on the serving dish and pour over the sauce

Step 14

Clean the mushrooms and cut into quarters

Step 15

Stirfry the mushroom with butter and garlic in the same pan you cooked the chicken so they will absorb the same flavour from the Marsala

Step 16

Add some parsley at the end

Step 17

Arrange the chicken, the mushroom and the potatoes on a serving dish and serve immediately.