Chicken Marsala Gravy Recipe
Mushroom Chicken Marsala Recipe. Chunky chicken and mushroom in a marsala wine gravy that can be served over your favorite side of mashed potatoes, buckwheat, rice or pasta.
- 2 lbs chicken thighs, cut into strips
- 1 tsp canola oil
- 12 oz white mushrooms, sliced
- 3 Tbsp unsalted butter
- 3 Tbsp all-purpose flour
- 32 oz chicken broth
- 1/3 cup Marsala wine
- 1/2 cup heavy whipping cream
- salt and pepper, to taste
Cut chicken into thin strips. Slice mushrooms.
In a Dutch oven (or deep skillet), over med/high heat, add oil. Once the oil is hot, add the chicken and cook until browned, stirring as needed. Lightly season with salt and pepper. Remove the chicken from the Dutch oven.
Add mushrooms and sauté until golden, lightly salt and pepper. Add the butter. Once butter melts, add flour and whisk vigorously.
Add chicken broth and the chicken back to the Dutch oven. Bring to a soft boil, cook 10 minutes over medium heat.
Add wine and heavy whipping cream. Simmer 3-4 minutes. Garnish with your favorite herbs. Serve immediately.