Rotisserie Chicken Marsala

Hi folks! Been a while. I took a way too long break from cooking but pulled out the pots and pans tonight. And to yummy results! The Marsala wine and the mushroom create such a rich slightly sweet and salty umami flavor that I had been craving. Mission accomplished! 🙂


1 rotisserie or left over chicken pieces

1 box crimini mushrooms, stemmed and diced 

3 cloves of garlic, minced

Chicken stock

Sweet Marsala wine 

Salt to taste (I used salt with herbs that I picked up during travels) 


Arrowroot powder


Loose Directions:

Sauté garlic in ghee until soft. 

Add mushrooms and cook a bit. 

Add salt

Add cooked chicken pieces (I used two chicken breasts). 

Add about a cup and a half of chicken stock and about 3/4 cup of Marsala wine. 

Bring to boil to let alcohol cook off. 

Reduce to a simmer and cover for 15-20 minutes. I turned the chicken over once and basted it a couple of times. 

Take a little of the pan liquid in separate container and add 1-2 tsps of arrowroot powder to create a slurry. Whisk this slurry back into the pot to thicken sauce. 

And enjoy!!!

Let me know what you think!

Hope this finds you all well,

The Foggie Foodie


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