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About
Details
An Italian classic. Creators of specialty foods. Gluten free. Stonewallkitchen.com. Classic Chicken Marsala: Marsala sauce originated in Sicily, Italy where the popular sweet wine is produced. Often served at vintner's family tables, our own version is as robust and flavorful. Highlighted with Marsala wine, mushrooms, garlic and spices, it's perfect for your own easy home-cooked meal. This versatile sauce cooks well with chicken breasts or pork medallions. We also enjoy it with veal scaloppini.
Ingredients
Water, Marsala Wine, Unsalted Butter (milk), Onion, Chicken Stock (chicken Stock, Natural Flavor, Salt, Sugar, Yeast Extract), Heavy Cream (milk), Mushrooms, Pure Cane Sugar, Minced Garlic, Gum Acacia, Xanthan Gum, Lactic Acid, Spices, Gluconic Acid, Salt, Roasted Garlic Powder, Soy Lecithin.
Directions
Pound 4 (6-8 oz) skinless, boneless, chicken breast halves to 1/2-inch thickness using a meat mallet. Cut each piece in half. Sprinkle both sides with salt and pepper. Place 1/2 cup flour in a shallow dish. Dredge chicken in flour, turning to coat; shake off excess. Heat 2 tbsp olive oil over medium-high heat until hot, but not smoking. Then add 1 tbsp unsalted butter. Add chicken, in batches. Cook 3 minutes each side or until browned. Set chicken aside and tent with foil until all batches are done. Drain pan of fat. Return chicken to pan, add Chicken Marsala Simmering Sauce and simmer 15 minutes with the lid off. Serve over egg noodles and garnish with chopped parsley. Serves 4-6. Refrigerate after opening.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 260
- Total Fat 20g26%
- Saturated Fat 12g60%
- Trans Fat 0.5g
- Cholesterol 55mg18%
- Sodium 500mg22%
- Total Carbohydrate 12g4%
- Dietary Fiber 1g4%
- Sugars 5g
- Protein 2g
Details
An Italian classic. Creators of specialty foods. Gluten free. Stonewallkitchen.com. Classic Chicken Marsala: Marsala sauce originated in Sicily, Italy where the popular sweet wine is produced. Often served at vintner's family tables, our own version is as robust and flavorful. Highlighted with Marsala wine, mushrooms, garlic and spices, it's perfect for your own easy home-cooked meal. This versatile sauce cooks well with chicken breasts or pork medallions. We also enjoy it with veal scaloppini.
Ingredients
Water, Marsala Wine, Unsalted Butter (milk), Onion, Chicken Stock (chicken Stock, Natural Flavor, Salt, Sugar, Yeast Extract), Heavy Cream (milk), Mushrooms, Pure Cane Sugar, Minced Garlic, Gum Acacia, Xanthan Gum, Lactic Acid, Spices, Gluconic Acid, Salt, Roasted Garlic Powder, Soy Lecithin.
Directions
Pound 4 (6-8 oz) skinless, boneless, chicken breast halves to 1/2-inch thickness using a meat mallet. Cut each piece in half. Sprinkle both sides with salt and pepper. Place 1/2 cup flour in a shallow dish. Dredge chicken in flour, turning to coat; shake off excess. Heat 2 tbsp olive oil over medium-high heat until hot, but not smoking. Then add 1 tbsp unsalted butter. Add chicken, in batches. Cook 3 minutes each side or until browned. Set chicken aside and tent with foil until all batches are done. Drain pan of fat. Return chicken to pan, add Chicken Marsala Simmering Sauce and simmer 15 minutes with the lid off. Serve over egg noodles and garnish with chopped parsley. Serves 4-6. Refrigerate after opening.
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