Remove the chicken from the skillet and set them aside to make the mushroom sauce.
Make the Sauce
Add the remaining butter and the sliced mushrooms are in the same skillet that the chicken was in. Let the mushrooms cook until they start to brown.
2 Cups Mushrooms, 1 Tablespoon Butter
Add the onions and continue to cook until the onions have started to brown.
1 Small Yellow Onion
Add the garlic and cook another 1-2 minutes until the garlic becomes fragrant.
3 Cloves Garlic
Dust the remaining arrowroot starch over the vegetables and cook until the flour is no longer dry.
1 Tablespoon Arrowroot Starch
Pour in the chicken stock, wine and spices.
1 Teaspoon Salt, ½ Teaspoon Pepper, ½ Teaspoon Thyme, 1 ½ Cups Chicken Stock, 1 ½ Cups Dry Marsala Wine
Simmer the Chicken and Sauce
Place the chicken back in the sauce and let it simmer for about five to ten minutes for the chicken to finish cooking and the sauce to thicken.
Serve as desired and enjoy.
What kind of mushrooms?I tend to use baby portabella mushrooms, but you can use whatever kind of mushrooms you prefer.
The wineTraditionally this uses a dry marsala wine. If you don't want to use it or don't have it, that is okay. Just sub in equal parts more chicken stock. It's not something I tend to keep on hand, and I make it without it all the time. It will still be delicious.You can use one following if you want to use the alcohol but don't have Marsala wine. Dry Madeira wine Sherry (Dark) Port Red Vermouth
Make it dairy-free.Substitute the butter for a bit more olive oil to keep this chicken marsala dairy-free.
The wine is too strong.If you find your wine has a strong flavor that is too strong for your preference, add a half cup of heavy cream or half and half. It will help calm down the strong flavor and add a bit more creaminess to the sauce.