Chicken Marsala: Family Style

Everyone has a favorite dish at their go to Italian restaurant, that they order mostly every time. I know what you’re thinking, but Chicken Marsala is not my dish. It is my brother Artie's.

My brother Arthur (also know as Artie, Arturo and my favorite throwback nick name... Artie-Farty), was what my grandma would like to call my Irish twin. Which basically means that my parents were pretty busy in the month after my brother was born (Ew!).

We are just over a year apart in age, and growing up he was my best friend, guardian and someone I still look up to this very day. At 30 years old, he is married to his beautiful wife, Kittery, with 3 kids and another on the way! Kittery has an amazing blog called Hold Fast Hope, which is a journey about their 3 children, one who has gone to heaven early. It is a must read for anyone who has suffered from the loss of an infant, through pregnancy, or child loss at any stage of life.

In his 3 decades, Artie has accomplished so much in life and continues to amaze me everyday. For instance, in the beginning of fall, he started grad school as his oldest daughter started preschool- even with so much going on in his life, he takes the next step forward.

​So, this particular happy fit belly meal is dedicated to him and all the amazing brothers out there! 

Love you, Artie-Farty! ; ) 

Ingredients

• 1 cup arrow root powder
• 2-2.5 lbs skinless chicken breast strips
• 2+ tbsp of olive oil 
• 2 large shallots, chopped 
• 3 large cloves of garlic, minced 
• 2 10-oz. cartons of mushrooms, washed and sliced 
• 2 cups dry marsala wine 
• 2 cups bone broth
• Juice from 1/2 a lemon
• 2 tbs fresh thyme 
• 1 tsp sea salt 
• 1/4 tsp red pepper flakes
• fresh parsley, roughly chopped

Thickening paste

• Mix 1 1/2 tbs arrow root powder and 1 1/2 tbs bone broth in a small bowl

Directions

1. Place the arrow root flour in a medium bowl and set aside. Season your chicken with sea sat and black pepper on both sides. Dip each strip of chicken into the flour until well coated and then shake off any excess flour. Heat 2 tbsp of olive oil in a deep pan on med to high heat. When the pan is hot, add a few strips of chicken and cook for about 3-4 minutes on each side. Remove the chicken onto a plate with paper towel. Repeat until all chicken is cooked and set aside. 
2. In the same pan, add 1 tbsp of olive oil, shallots and garlic. Cook for about 2-3 minutes. Make sure to stir frequently, so the shallots and garlic don't burn. Add the mushrooms and cook for 12 minutes, stirring occasionally as the mushrooms release their juices. Add in the Marsala wine and bring to a boil for 3 minutes. Add in the bone broth, lemon juice, salt, red pepper and thickening paste. Simmer for 10 minutes. 
3. Add the chicken back into the pan with the sauce, top with fresh parsley and enjoy! I like to serve this over cauliflower rice or zoodles!

Chicken Marsala: Family Style