chicken marsala stew.

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This dish is a yummy version of the original chicken marsala!  I added some carrots and cubed the chicken to make a nice hearty stew.  I served the stew over my parsnip and cauliflower mash… amazing combination!  Perfect for a winter night! 🙂


  • 3 boneless, skinless chicken breasts, cubed
  • 1/2 cup + 1 & 1/2 tablespoon flour
  • 1 & 1/2 cups carrots, diced
  • 3 cups baby bella mushrooms, sliced
  • 1/2 cup fresh parsley, chopped
  • 2 cloves garlic, minced
  • 1/2 cup marsla cooking wine
  • 1 cup chicken broth
  • 3 tablespoons butter
  • olive oil
  • 2 teaspoons onion powder
  • salt & pepper to taste


  • place 1/2 cup  flour, salt & pepper in a shallow bowl
  • heat a dutch oven pot to medium-high heat
  • add 2 tablespoons butter and coat the bottom with olive oil
  • coat the chicken in flour and transfer to pot
  • once all the chicken is in the pot, stir frequently until the chicken is browned
  • remove chicken to a large bowl and set aside
  • add 1 tablespoon butter and 1 & 1/2 tablespoon flour into the pot
  • whisk until butter and flour turns into a paste
  • add marsala wine and chicken broth and whisk until smooth
  • add garlic and onion powder
  • let simmer until liquid thickens
  • while the liquid is simmering, heat a large skillet on medium high heat
  • coat pan with olive oil, add mushrooms, and cook until tender
  • once liquid is thickened, add cooked mushrooms and carrots to the large pot
  • add chicken back into pot, cover and simmer lightly for about 20 minutes or until chicken is cooked through and carrots are tender
  • add fresh parsley and serve over parsnip and cauliflower mash 🙂

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