dinner food poultry/meat/fish

chicken marsala stew.

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 🙂

By Gabrielle

food is my passion. i spend most of my free time looking for ways to make my recipes better, or even to think of new ones! i love making healthy (and TASTY) foods that will be an inspiration for people to get on track and start eating well and living life to the fullest!! love the life you live.

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