First I start by preheating my oven to 425 degrees and mixing about 1 Tbsp olive oil, 1 tsp paprika, 3/4 tsp Rosemary crushed, 1/2 tsp minced garlic (I just use jar garlic for this), 1/2 tsp salt, and 1/2 tsp pepper in a bowl large enough to mix your potatoes in. Then I cut he red potatoes into bite size pieces and toss them in the bowl. Mix them around till they are all coated. I used 3 good sized red potatoes, so if you do more, you should double the ingredients. On a foil lined baking sheet (preferably with a lip around it), spray it with Pam (or something similar), then spread the potatoes out into a single layer. Bake for about 30 minutes or till the potatoes look light brown in some spots.
Once that is started, we can work on dinner. Grab a chicken breast and sit it in half so you have 2 thinner cutlets. Salt and pepper both sides of both chicken breasts. Then dredge them in flour (I used 1/3 c and had lots of leftover). In a nonstick skillet, heat 1 tbsp olive oil and 1 tbsp butter over medium high heat. Once melted, add in the chicken. Let it be for 2-3 minutes each side, till they are a nice golden brown (or longer if the breasts are thick, I did mine for 5 minutes each side and it still wasn’t quite done in the center of the thicker half). Set aside on a plate and keep covered so it stays warm.
To the skillet, add 1/2 C Marsala wine and 1/2 C beef broth. Stir it around, deglazing the pan (aka scraping all the yummy brown bits off the bottom). Let that cook a few minutes till it is reduced by half. Whisk together 1/2 tsp corn starch and 1/4 C heavy cream in a small bowl (or measuring cup like me lol). When the sauce is dark and rich, add in the cream mixture and stir it around to combine. Let it bubble up and thicken for another minute or two. Turn off the heat and stir in another 1 Tbsp of butter.
By now the potatoes should be coming out of the oven. Serve it up with potatoes on the side, and the chicken breast topped with the sauce. Note that if you like mushrooms her recipe calls for them and I just skipped that because we don’t like them… Enjoy!