Dinner, Kid-Friendly

Chicken Marsala with Roasted Red Potatoes

  • Prep 10 mins
  • Total 57 mins
  • Easy
  • Serves 4

I have a fond childhood memory of chicken marsala. My nana would take the family out to dinner to a place called Augustine’s on Route 1 in Saugus, Massachusetts. That was my first buffet experience, and I just couldn’t wrap my head around the fact that I could keep eating . . . and that I did. I ate so much chicken marsala I could barely move. This recipe feeds four, but I guarantee your family will want more, so you might want to make another batch for second (or third) helpings. 

Variation Tip: Add 1 to2 tablespoons of heavy(whipping) cream and a squeeze of fresh lemon juice to really take this marsala sauce to the next level.


  • Contains Wheat
  • Contains Milk/Dairy

Tip: Allergy Advice

This dish contains the following allergens: Wheat, Milk/Dairy

Cooking mode

Step-by-step instruction without your screen going to sleep


  • 1/2 small white onion, diced
  • 3 cups cremini mushrooms, sliced
  • 3 cups chicken stock
  • 1 cup marsala wine
  • 3 tablespoons water
  • 3 tablespoons cornstarch
  • 1 tablespoon unsalted butter


  • 1 pound baby red potatoes, halved
  • 1 tablespoon canola oil
  • Kosher salt
  • Freshly ground black pepper


  • 4 (6-ounce) boneless, skinless chicken breasts
  • Kosher salt
  • Freshly ground black pepper
  • 1/4 cup all-purpose flour
  • 3 tablespoons unsalted butter


  • Shallow Dish
  • Aluminum Foil
  • Large Bowl
  • Step 1

    Close the lid and move the slider to AIR FRY/STOVETOP. Select SEAR/SAUTÉ and set the temperature to HI-5. Select START/STOP to preheat the unit.

  • Step 2

    While the unit is preheating, start with the Level 3 ingredients: Season the chicken on all sides with salt and pepper. Pour the flour into a shallow bowl. Coat the chicken in the flour, shaking to remove any excess flour.

  • Step 3

    When the unit has preheated, put the butter in the pot. Once the butter has melted, add the chicken breasts and sauté until browned, 3 to 4 minutes per side.

  • Step 4

    While the chicken cooks, prepare the Level 2 ingredients: In a large bowl, combine the potatoes and oil. Season with salt and pepper and toss until the potatoes are evenly coated.

  • Step 5

    When the chicken is done cooking, remove it from the pot and set aside. Prepare the Level 1 ingredients: Put the onion and mushrooms in the pot and cook for 5 minutes. Add the chicken stock and wine, scraping up any browned bits from the bottom of the pot.

  • Step 6

    Place the bottom layer of the Deluxe Reversible Rack in the lower position, cover with a sheet of aluminum foil, then place the rack in the pot over the mushroom mixture. Place the potatoes on the foil.

  • Step 7

    Slide the Deluxe Layer through the lower layer’s handles. Place the chicken breasts on the Deluxe Layer.

  • Step 8

    Close the lid and move the slider to STEAMCRISP. Select STEAM & CRISP, set the temperature to 390°F, and set the time to 10 minutes. Press START/STOP to begin cooking (PrE will display for about 20 minutes as the unit steams, then the timer will start counting down).

  • Step 9

    While the meal is cooking, in a small bowl, whisk together the water and cornstarch until combined and completely smooth.

  • Step 10

    When cooking is complete, carefully remove the entire rack with the chicken and potatoes. Select SEAR/SAUTÉ and set the temperature to HI-5. Select START/STOP and stir the cornstarch mixture into the sauce. Simmer for 3 to 4 minutes or until thickened. Stir in the butter (Level 1 ingredient) and season with salt and pepper.

  • Step 11

    Serve the chicken with the potatoes and mushroom sauce.