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Chicken Marsala

<p>A delicious Italian chicken classic - quick to the dinner table or the freezer!</p>
4 Servings Recipe By

Ingredients

  • 1/4 teaspoons Salt
  • 1/4 teaspoons Black Pepper
  • 1 pound Chicken Tenders, Fresh
  • 1/4 cups Flour, All-Purpose
  • 2 tablespoons Olive Oil
  • 1 tablespoon Butter
  • 2 1/4 cups slice Mushrooms
  • 1/2 cups Marsala Cooking Wine
  • 1/4 cups Chicken Broth/Stock, Reduced Fat
  • 2 tablespoons Half and Half, Fat Free

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 5 ounces
  • 301 Calories
  • 12g Total Fat
  • 3g Sat Fat
  • 0g Trans Fat
  • 73mg Cholesterol
  • 387mg Sodium
  • 13g Total Carb
  • 1g Fiber
  • 5g Total Sugars (Includes 0g Added Sugars)
  • 29g Protein
  • 6 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Sprinkle salt and pepper over chicken cutlets.
  2. Coat cutlets with flour.
  3. Heat skillet over medium-high heat. Add half of the oil.
  4. Add chicken cutlets and cook for 3-4 minutes until golden.
  5. Add the remaining oil, and turn chicken cutlets over.
  6. Cook until golden. Remove from pan and cover with foil.
  7. Turn heat down to medium. Add butter to pan.
  8. When butter is melted, add mushrooms. Stir to coat.
  9. Cook for 5 minutes.
  10. Add wine, broth and half and half and cook for 5 minutes until reduced a bit.
  11. Pour sauce and mushrooms over chicken and serve.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Sprinkle salt and pepper over chicken cutlets.
  2. Coat cutlets with flour.
  3. Heat skillet over medium-high heat. Add half of the oil.
  4. Add chicken cutlets and cook for 3-4 minutes until golden.
  5. Add remaining oil, and turn chicken cutlets over.
  6. Cook until golden. Remove from pan and cover with foil.
  7. Turn heat down to medium. Add butter to pan.
  8. When butter is melted, add mushrooms. Stir to coat.
  9. Cook for 5 minutes.
  10. Add wine, broth and half and half and cook for 5 minutes until reduced a bit.
  11. Place chicken into indicated number of gallon freezer bags.
  12. Place sauce and mushrooms into the indicated number of quart freezer bags.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Reheat chicken and sauce in skillet over low heat for 6-10 minutes.

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