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
Sweet Marsala wine
Salt to taste (I used salt with herbs that I picked up during travels)
Sauté garlic in ghee until soft.
Add mushrooms and cook a bit.
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.
Let me know what you think!
Hope this finds you all well,
The Foggie Foodie