From the menu of -- Village Tavern

-- James Hill, Suwanee

A: Mary Grace Viado is the chef at Village Tavern and provided this recipe as well as the beautiful photograph we're publishing. Viado serves her chicken Marsala with garlic mashed potatoes made by cooking diced Idaho potatoes in salted water until tender. She mashes the potatoes with cream that's been simmered with white pepper and garlic.

Is there a restaurant recipe you'd like to make at home? Tell us and we'll try to get it. We'll also test it and adapt it for the home kitchen. Because of volume, we can't answer all inquiries. Send your request, your address and phone number to svanatten@ajc.com and put "From the menu of” and the name of the restaurant in the subject line.

Village Tavern’s Chicken Marsala

Hands on: 15 minutes

Total time: 15 minutes

Serves: 4

Prepare for this recipe by blanching the green beans ahead of time. Put whole trimmed beans into a large pot of rapidly boiling water and cook for 3 minutes. Remove the pot from the heat, drain the beans and put them into ice water to stop the cooking. Beans can be prepared like this, then removed from the ice water and refrigerated for up to 2 days. If your beans are blanched and potatoes are cooking, you just have to make the sauce and grill the chicken to get everything on the table at the same time.

1 1/2 teaspoons kosher salt, divided

1/2 teaspoon coarsely ground black pepper, divided

4 (5-ounce) boneless, skinless chicken breasts

6 tablespoons unsalted butter, melted, divided

1 pound blanched green beans, see note

2 teaspoons canola oil

3 cups sliced mushrooms (about 1/2 pound)

2 teaspoons minced garlic

2 tablespoons prosciutto, cut into 1/8-inch dice (about 1/2 ounce)

2 cups Marsala sauce (see recipe)

Garlic mashed potatoes (see answer)

Preheat grill and oil grates.

In a small bowl, combine 3/4 teaspoon salt and 1/4 teaspoon pepper. Season chicken breasts on both sides with the salt and pepper mixture. Set aside 4 tablespoons butter for later use. Brush chicken with 1 tablespoon butter and arrange on hot grill. Cook 4 minutes, then turn and grill on second side. Brush with 1 tablespoon butter. Cook until chicken reaches an internal temperature of 165 degrees, about 7 minutes. Remove from grill and keep warm.

In a large skillet, combine remaining 4 tablespoons butter with green beans. Season with 3/4 teaspoon salt and 1/4 teaspoon pepper. Heat until just cooked through, about 3 minutes. Keep warm.

In another large skillet, warm oil over high heat until hot, about 1 minute. Reduce heat and add mushrooms and garlic. Sauté 1 minute, then add prosciutto and cook 30 seconds more. Remove from heat and stir in Marsala sauce.

To serve, divide mashed potatoes and green beans between 4 serving plates. Lay chicken breast next to potatoes and beans and ladle 1/4 cup sauce over each chicken breast.

Per serving, including Marsala sauce: 695 calories (percent of calories from fat, 48), 38 grams protein, 12 grams carbohydrates, 4 grams fiber, 54 grams fat (29 grams saturated), 198 milligrams cholesterol, 1,078 milligrams sodium.

Marsala Sauce

Hands on: 20 minutes

Total time: 20 minutes

Makes 1 cup

1 tablespoon canola oil

1 small onion, minced

1/2 cup Marsala

1/4 water

1/2 teaspoon chicken base

1/4 pound (1 stick) unsalted butter, chilled and cut into cubes

1/2 teaspoon coarsely ground black pepper

1/4 teaspoon salt

1/4 cup heavy cream

In a large saucepan, heat oil over high heat for 1 minute. Add onion, reduce heat to medium and sauté until soft, about 3 minutes. Do not brown.

Add Marsala, raise heat and bring liquid to a boil. Cook until mixture is almost dry, about 5 minutes, watching carefully. Add water and chicken base and whisk to combine. Boil again, reducing until almost dry, about 5 minutes. Turn heat to low and slowly whisk in butter, piece by piece. The sauce will thicken. Season with pepper and salt, and whisk in cream. Cover pan with lid and keep warm until ready to use in recipe above.

Per 1/4-cup serving: 310 calories (percent of calories from fat, 48), 1 gram protein, 2 grams carbohydrates, 1 gram fiber, 34 grams fat (18 grams saturated), 98 milligrams cholesterol, 125 milligrams sodium.