I followed Chef Jean-Pierre's recipe this time around, but decided to go with whipped potatoes as my side.
Tarragon and sage is a great herb combination, though I do think that beef stock based sauces tend to overtake the subtle flavor of chicken breast. In the future I'll most likely return to chicken stock, though that's more of a personal preference than anything.
I think one of the most underappreciated methods that the chef shows is how to finish a protein in the oven. The fact that it lets me clear a space on the stovetop makes it that much easier to focus my attention on the things that actually require mental effort to complete.
For the potatoes, I boiled diced russets in saltwater before draining and putting them through my ricer. From there, a few tablespoons of butter, some sour cream, and milk brought a bit of tang and texture to what can be a very forgettable side.
marsala is covered in white wine and mushrooms
Those ingredients are core components of the sauce, I agree.
I specifically used a dry Marsala wine for this dish. The shiitaki mushrooms used were diced instead of sliced to match the size of the other ingredients in the sauce.
A more consistent texture across ingredients helps them meld into a single flavor in my opinion.