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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! 🙂
RECIPE:
- 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
INSTRUCTIONS:
- 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 🙂
