Chicken Marsala Florentine

This dish sits halfway between chicken marsala and chicken florentine — a bistro-style marsala reduction with spinach for color and earthiness to balance the sweet nuttiness of the wine. The potatoes can really be used for anything.

Ingredients

Potatoes

4 medium red potatoes, scrubbed and cut into 1/2-inch cubes

1 yellow onion, chopped

2 garlic cloves, crushed

2 tbsp olive oil

2 tbsp spice or herb blend

Chicken

4 boneless, skinless chicken breasts (about 1 1/2 lbs), cut into 1-inch cubes

All-purpose flour, for dredging

Kosher salt and freshly ground black pepper, to taste

1/4 cup plus 2 tbsp extra-virgin olive oil, divided

2 shallots, thinly sliced

1/2 cup sweet Marsala wine

1/2 cup low-sodium chicken stock

2 tbsp unsalted butter

2 tbsp nutritional yeast

1–2 cups fresh spinach, roughly chopped

Lemon slices, for serving

Fresh flat-leaf parsley, roughly chopped, for serving

Preparation

1. Preheat the oven to 425°F. Toss the potatoes, onion, and garlic with the olive oil and spice blend until evenly coated. Spread in a single layer on a rimmed baking sheet and roast, tossing every 15 minutes, until deeply golden and crispy, about 45 minutes.

2. Season the flour generously with salt and pepper in a shallow bowl. Pat the chicken dry, then dredge in the flour, shaking off any excess. Heat 1/4 cup of the olive oil in a large skillet over medium-high heat until shimmering. Add the chicken in a single layer and cook, turning occasionally, until golden brown on all sides, about 5 minutes. The chicken does not need to be fully cooked through at this point. Remove and keep warm.

3. Add the remaining 2 tablespoons of olive oil to the skillet. Add the shallots and cook, stirring constantly, until fragrant, about 30 seconds. Pour in the Marsala and cook, stirring, until the alcohol has cooked off, about 1 minute. Add the chicken stock and bring to a simmer.

4. Add the butter to the skillet and stir to melt. Return the chicken to the skillet and toss to coat with the sauce. Reduce heat to low, cover, and cook until the chicken registers 165°F, about 5 minutes. Remove from heat. Stir in the nutritional yeast and spinach and let sit until the spinach just wilts, about 1 minute. Serve over the roasted potatoes with lemon slices and fresh parsley.

Notes

If using a spice blend without added salt, add 1 tsp kosher salt to the potato seasoning.