Tuesday, December 2, 2014

Chicken Marsala Stew

It's rainy and cold in my part of the woods, and a hot soup is going to make the perfect dish for dinner. Tonight we are having corn chowder, but a few weeks ago, husband I tried to come up with a new version of chicken marsala. We ended up with stew and it was great! 

So if you're looking for a recipe to warm you from the inside out, try this out!

  • What You'll Need
    • Olive oil
    • 2 chicken breasts
    • 6 carrots
    • 1/2 medium onion
    • Carton baby button mushrooms
    • Garlic salt
    • 3 sprigs of fresh thyme
    • 1/4 cup flour
    • salt
    • 1/2 cup marsala 
    • 32 oz chicken stock
    • 8 oz. block cream cheese

  • What You'll Do
    • In a large pot warm the olive oil then add the chopped carrots and diced onions. Stir well then let brown. 
    • While the carrots and onions are browning, cut the stems off of the mushrooms and chop the caps up. Add the mushroom caps to the carrots and onions. Let the mushrooms brown, but not burn.
    • In a separate pan, cook the diced chicken until done. Set aside.
    • Next add the sprigs o thyme, the flour and salt. Season with garlic salt. Stir until well mixed then add the marsala. Scrape the bottom of the pot to help the marsala lift up any of the brownings. 
    • Add the chicken stock  and chicken. Then bring the pot to boil. Once it has come to a boil, put it on simmer for about 10 minutes.
    • Stir in the block of cream cheese. Once it has melted, taste test to see if more salt is needed. 
    • Serve in a bowl or in a bread bowl.

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