you'll LOVE this Paleo Chicken Marsala, it's easy to make with chicken, mushrooms, marsala wine and thickened with arrowroot to keep it paleo compliant. (you can use cornstarch if you're not following paleo)
Season the chicken with salt and pepper on both sides.
Cook chicken pieces in the skillet for about 4-5 mins each side, you may have to cook the chicken in batches. It does not need to be fully cooked, it will finish cooking in the sauce.
Add about two tablespoons of arrowroot to the cold chicken broth and mix well to combine.
Add the chicken broth mixed with arrowroot, marsala wine or sherry, and mushrooms into the pan along with the chicken pieces. DO NOT use cooking wine or sherry, it's heavily salted, has added preservatives, and is not suitable for this recipe.
Add the lid to the pan and simmer gently for 15 minutes. If the sauce isn't thickened the way you like it you can add some more arrowroot (about 1 tbsp to a 1 tbsp cold water) and thicken the sauce, you probably won't need to use a whole 1/4 cup.
Garnish with parsley and serve over mashed potatoes or zoodles.
MARSALA WINE - I have used sherry in place of Marsala wine, but I don't ever use 'cooking wine' of any kind. If you are Paleo it's not suitable because of the added preservatives, but even if you are not it will alter the taste of the sauce and not for the better.
You can get relatively cheap dry sherry or real marsala wine at the liquor store and it will last a long time, the sherry is also great to use in gluten free Chinese recipes in place of Shaoxing Rice Wine, which usually contains added wheat.
ARROWROOT - For paleo you can also substitute tapioca or potato starch to thicken the sauce instead. However the texture of the sauce can sometimes be a little gloopy, but that's usually avoided as long as you don't use too much.
If you are not Paleo you can substitute with cornstarch to thicken.