chicken-marsala-70336200.pdf

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6
AU G
2016
Chicken Marsala
with Skillet Zucchini and Mushroom Pan-Sauce
We’ve taken this Italian classic and made it a zillion times
easier. The whole family will love the combination of creamy
mushroom sauce, tender chicken, and seasonal squash.
And although there’s no wine to be found, all the flavors are
there — we promise!
Prep:
15 min
Total:
40 min
nut
free
level
1
Chicken
Breast
Basmati
Rice
Zucchinis
Chicken Stock
Concentrates
Garlic
Parsley
Flour
Sour
Cream
Shallots
Button
Mushrooms
Ingredients
Chicken Breasts
Basmati Rice
Button Mushrooms
Zucchinis
Chicken Stock Concentrates
Garlic
Shallots
Parsley
Flour
Sour Cream
Butter*
Oil*
1)
2)
2)
4 People
24 oz
1 Cup
8 oz
2
2
4 Cloves
2
1/2 oz
1 Cup
4T
4T
4t
Tools
Medium pot, 2 Large pans,
Plastic wrap, Foil, Whisk
Nutrition per person
Calories: 699 cal
|
Fat: 23 g
|
Sat. Fat: 10 g
|
Protein: 52 g
|
Carbs: 73 g
|
Sugar: 7 g
|
Sodium: 369 mg
|
Fiber: 4 g
1
1
Prep:
Wash and dry all produce.
Bring
2 cups water
and a large
2
high heat. Add the
zucchini.
Cook, tossing, for 7-10 minutes, until
golden brown. Season with
salt
and
pepper.
Remove pan from heat.
chicken breast.
Slice into the middle of the meat (parallel to the
cutting board). Open up like a book, then cover with a piece of plastic
wrap. Pound with a heavy pan or mallet until �½-inch thick. Repeat
with the other chicken breasts. Season the
chicken
with
salt
and
pepper.
Set aside
¼ cup flour.
Coat the
chicken
on all sides with
the remaining
flour,
shaking off any excess. Heat a large drizzle of
oil
in another large pan over medium-high heat. Working in batches, if
necessary, sear the chicken 2-3 minutes per side, until golden brown
and cooked through. Remove from pan and set aside to rest, tented
loosely with foil.
2
Cook the zucchini:
In a large pan, heat a large drizzle of
oil
over
pinch of
salt
to a boil in a medium pot. Once boiling, add the
rice.
Cover and reduce to a low simmer for 20 minutes, until tender. Halve
the
zucchinis
lengthwise, then thinly slice into half-moons. Thinly
slice the
mushrooms.
Mince the
garlic.
Finely chop the
parsley.
Halve, peel, and mince the
shallots.
3
Butterfly and cook the chicken:
Place your hand on top of the
3
4
Start the Marsala sauce:
Heat
2 Tablespoons butter
in the same
5
Finish the Marsala sauce:
Add the reserved
¼ cup flour
to the
4
pan over medium-high heat. Add the
mushrooms.
Cook, tossing, for
4-5 minutes, until softened. Add the
shallots, garlic,
and
2 additional
Tablespoons butter
to the pan. Cook 1-2 minutes, until fragrant.
pan. Cook, stirring, for 1 minute. Whisk the
stock concentrates
and
1 cup water
into the pan until the sauce thickens. Reduce heat to
low, and stir in the
sour cream
and
half the parsley.
Season with
salt
and
pepper.
6
Plate:
Reheat the
zucchini
if necessary. Serve the
chicken cutlets
on a bed of
basmati rice
alongside the zucchini. Spoon the
Marsala
sauce
over the plate, garnish with the remaining
parsley,
and enjoy!
0 in ¼ in �½ in ¾ in 1 in
*Not
Included
Allergens
1)
Wheat
2)
Milk
Ruler

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