Chicken MarsalaChicken Marsala
Chicken Marsala
Chicken Marsala
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Recipe - The Fairway Market Corporate
ChickenMarsala.jpg
Chicken Marsala
Prep Time10 Minutes
Servings4
Cook Time20 Minutes
Calories538
Ingredients
8.8 oz 1 package Bowl & Basket Pasta Linguine
1 package thin-cut chicken breasts (about 1.25 pounds), cut into 1-inch pieces
1/4 cup Bowl & Basket olive oil, divided
8 oz 1 package Wholesome Pantry Organic Baby Bella Mushrooms, sliced
2 tbs Bowl & Basket all-purpose flour
3/4 cup Marsala cooking wine
1 1/2 cup 1½ cups Wholesome Pantry low sodium chicken stock
Chopped fresh parsley for garnish (optional)
Directions

1. Prepare pappardelle as the label directs; drain, return to saucepot, and cover. Makes about 3½ cups.

 

2. Sprinkle chicken with ½ teaspoon each salt and pepper. In a large skillet, heat 2 tablespoons oil over medium-high heat. Add chicken; cook for 7 minutes or until golden brown, turning once. Transfer to a plate.

 

3. In the same skillet, heat the remaining 2 tablespoons of oil over medium-high heat. Add mushrooms; cook and stir for 5 minutes or until starting to brown. Sprinkle with flour; cook and stir for 1 minute. Stir in wine; cook for 2 minutes, scraping browned bits from the bottom of the skillet with a wooden spoon. Add stock and heat to a boil; reduce heat to medium. Add chicken; cook and stir for 5 minutes or until sauce is thickened and the internal temperature of chicken reaches 165°. Add pasta; toss. Makes about 6 cups.

 

4. Serve chicken and pasta garnished with parsley, if desired.

Nutritional Information
  • 18 g Fat
  • 3 g Saturated
  • 131 mg Cholesterol
  • 752 mg Sodium
  • 44 g Carbohydrates
  • 3 g Fiber
  • 7 g Sugars
  • 38 g Protein
10 minutes
Prep Time
20 minutes
Cook Time
4
Servings
538
Calories

Shop Ingredients

Makes 4 servings
8.8 oz 1 package Bowl & Basket Pasta Linguine
Tinkyáda Pasta Joy Ready Elbow Brown Rice Pasta, 16 oz
Tinkyáda Pasta Joy Ready Elbow Brown Rice Pasta, 16 oz
$4.99$0.31/oz
1 package thin-cut chicken breasts (about 1.25 pounds), cut into 1-inch pieces
Grade A Family Pack Boneless Skinless Chicken Breasts
Grade A Family Pack Boneless Skinless Chicken Breasts
$9.87 avg/ea$2.99/lb
1/4 cup Bowl & Basket olive oil, divided
Colavita Premium Selection Extra Virgin Olive Oil, 68 fl oz
Colavita Premium Selection Extra Virgin Olive Oil, 68 fl oz
$38.99$0.57/fl oz
8 oz 1 package Wholesome Pantry Organic Baby Bella Mushrooms, sliced
Wholesome Pantry Organic Fresh Baby Bella Mushrooms, 8 oz
Wholesome Pantry Organic Fresh Baby Bella Mushrooms, 8 oz
$4.89$0.61/oz
2 tbs Bowl & Basket all-purpose flour
Gold Medal All Purpose Flour, 5 lb
Gold Medal All Purpose Flour, 5 lb
On Sale! Limit 4
$4.99 was $5.99$1.00/lb
3/4 cup Marsala cooking wine
Holland House Marsala Cooking Wine, 16 fl oz
Holland House Marsala Cooking Wine, 16 fl oz
On Sale! Limit 4
$2.49 was $3.49$0.16/fl oz
1 1/2 cup 1½ cups Wholesome Pantry low sodium chicken stock
Pacific Foods Organic Low Sodium Free Range Chicken Broth, 32 oz
Pacific Foods Organic Low Sodium Free Range Chicken Broth, 32 oz
$4.99$0.16/fl oz
Chopped fresh parsley for garnish (optional)
Organic Curly Parsley, 1 ct, 1 each
Organic Curly Parsley, 1 ct, 1 each
$2.29

Nutritional Information

  • 18 g Fat
  • 3 g Saturated
  • 131 mg Cholesterol
  • 752 mg Sodium
  • 44 g Carbohydrates
  • 3 g Fiber
  • 7 g Sugars
  • 38 g Protein

Directions

1. Prepare pappardelle as the label directs; drain, return to saucepot, and cover. Makes about 3½ cups.

 

2. Sprinkle chicken with ½ teaspoon each salt and pepper. In a large skillet, heat 2 tablespoons oil over medium-high heat. Add chicken; cook for 7 minutes or until golden brown, turning once. Transfer to a plate.

 

3. In the same skillet, heat the remaining 2 tablespoons of oil over medium-high heat. Add mushrooms; cook and stir for 5 minutes or until starting to brown. Sprinkle with flour; cook and stir for 1 minute. Stir in wine; cook for 2 minutes, scraping browned bits from the bottom of the skillet with a wooden spoon. Add stock and heat to a boil; reduce heat to medium. Add chicken; cook and stir for 5 minutes or until sauce is thickened and the internal temperature of chicken reaches 165°. Add pasta; toss. Makes about 6 cups.

 

4. Serve chicken and pasta garnished with parsley, if desired.