Featured Maple Leaf Product: Schneiders Fully Cooked Breaded Chicken Breast Cutlet, 87 g (#13238)
Creamy Chicken & Mushroom Marsala
Recipe Information
Method
- Preheat convection oven to 400'F/200'C.
- Place frozen chicken breast cutlet on lightly sprayed baking sheet. Bake for 10 minutes and then flip. Bake for an additional 10 minutes. Cook to an internal temperature of 165'F/74'C held for at least 15 seconds. Hold at >140'F/60'C until service.
- Melt margarine in a saute pan over medium heat. Add in the diced onions and a pinch of salt and pepper. Saute 1-2 minutes or until softened.
- Add the mushrooms to the pan. Saute until the liquid is evaporated and mushrooms are barely cooked through, about 3 minutes. Add in the garlic and a pinch of salt. Saute until fragrant, about 30 seconds. Sprinkle the flour over mushrooms and stir to combine.
- Reduce heat to medium/medium-low and add in the cooking wine. Cook until slightly reduces, about 4-6 minutes.
- Add in the chicken broth and continue to cook until slightly reduced again about 4-5 minutes. Stir in cream and thyme. Reduce heat to maintain a gentle simmer. Simmer for 3-4 minutes, stirring occasionally. Add in the parsley. Hold at >140'F/60'C until service.
- Serve 1 cooked chicken breast cutlet with 30 ml/2 Tbsp of Creamy Marsala Mushroom over top.
Yield
25 servings
Portion Size
1 each
Preparation Method
Baked/Roasted
Suggested Accompaniments
Serve with buttered broad egg noodles and mixed vegetables (sides not included in the nutritional information)
Global Cuisine
European
Theme Inspired
Taste of Italy
Nutritional Information
per 1 each
| Nutrient | Quantity |
|---|---|
| Calories | 231 kcal |
| Protein | 14.1 g |
| Carbohydrates | 7.3 g |
| Total Fat | 6.7 g |
| Saturated Fat | 1.8 g |
| Total Sugar | 2.9 g |
| Total Dietary Fiber | 0.5 g |
| Cholesterol | 38 mg |
| Calcium | 29 mg |
| Sodium | 600.2 mg |
| Iron | 0.9 mg |
| Vitamin A | 18.6 RE |
| Vitamin C | 1.5 mg |
| Calories from Fat | 35 % |
Ingredients
| Metric | Imperial | |
|---|---|---|
| Breaded Chicken Breast Cutlet, fully cooked, 87 g | 25 each | 25 each |
| Margarine | 60 ml | 1/4 cup |
| White Onions, diced | 300 g | 10.5 oz |
| Salt | 5 ml | 1 tsp |
| Pepper | 5 ml | 1 tsp |
| Mushroom, fresh, sliced | 456 g | 1 lb |
| Garlic, fresh, minced | 20 ml | 1 1/3 Tbsp |
| Flour | 45 ml | 3 Tbsp |
| Cooking Wine | 625 ml | 2 1/2 cups |
| Chicken Broth, reduced sodium | 160 ml | 2/3 cup |
| Cream, Half & Half | 80 ml | 1/3 cup |
| Thyme, dried | 2.5 ml | 1/2 tsp |
| Parsley, dried | 5 ml | 1/2 tsp |