Rosemary Chicken with Mushroom Marsala Wine Sauce

Chopped fresh rosemary, tablespoon of honey, 2 limes, paprika, oil is the marinate for the chicken. Once marinated and placed on cooking tray place some springs of rosemary on top of chicken and later removed. Bake in oven for 2 hours on 350. For the sauce first saute mushrooms in pot with some water and dry white wine, 3 cups of beef broth. Salt and pepper is added for taste. Keep cooking mushrooms until cooked. To thicken sauce and create a dairy free mixture, make a rue using water and flour and add into sauce and continue mixing until everything is broken down.

Cooking With Style

SARIT