Chicken Marsala

Chicken Marsala

from 12.50

Chicken sautéed in a butter and olive oil compound, smothered in a mushroom and onion marsala cream sauce. Comes with rice pilaf and broccoli.  

PREP TIME:  5 minutes

COOK TIME: 25 minutes

Servings:
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INGREDIENTS

  • Chicken
  • Olive Oil
  • Butter
  • Onions
  • Mushrooms
  • Marsala wine sauce
  • Half & Half
  • Salt
  • Pepper
  • Red pepper flakes (optional)
  • Rice pilaf
  • Brocolli

WHAT YOU NEED

  • Butter
  • Olive Oil
  • Kosher Salt
  • Frying Pan and Pots

WHAT YOU GET

  • Vacuum sealed Chicken Thighs
  • Truly Tasteful Mushroom and Onion Marsala Sauce pouch
  • Rice Pilaf pouch
  • Brocolli

INSTRUCTIONS

  • RICE:
  • For 2 servings, boil 2 cups water, 2 TB olive oil and salt. Then add 1 cup rice pilaf
  • For 4 servings, boil 4 cups water, 4 TB olive oil and salt. Then add 2 cups rice pilaf
  • Return to boil, cover and lower heat to low.
  • Simmer rice for 20 minutes
  • Remove lid and immediately fluff with a fork
  • BROCCOLI:
  • Boil salted water in another pot
  • Add broccoli and boil (blanche) for 2minutes or until bright green
  • Remove to a colander and run under cold water to halt the cooking process
  • Toss in olive oil, salt and pepper and serve
  • CHICKEN MARSALA:
  • Generously season chicken with salt and pepper
  • Brown chicken on both sides in olive oil and butter
  • Remove from pan to plate and keep covered
  • Add pre-packaged Truly Tasteful Mushroom & Onion Marsala Sauce to chicken pan and heat through on medium heat, scraping up any brown bits from the bottom of the pan
  • Return browned chicken to pan with any juices left on plate and turn to coat chicken in marsala sauce
  • Heat on medium for 8-10 minutes, turning frequently until the chicken is cooked completely through
 

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