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Chicken Marsala
with garlic butter mashed potatoes
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Wheat
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Under %{max_calories} calories
Chef
Laura Alpern
Sometimes we innovate and sometimes we elevate, but we also love to give you just plain and simple classics, meals we know you love (and we love, too). This meal is example A, with creamy mashed potatoes, succulent chicken, and a Marsala sauce to top it all off. Classically good, and all for you.
In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
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10 oz. Mashed Potatoes
- 4 oz. Sliced Cremini Mushrooms
- 2 fl. oz. Marsala Wine
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¾ oz. Roasted Garlic & Herb Butter
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½ oz. Flour
- 2 tsp. Chicken Broth Concentrate
- ¼ oz. Parsley
- 2 Garlic Cloves
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) n3vJ0g3e
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Calories590
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Carbohydrates38g
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Net Carbs34g
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Fat28g
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Protein41g
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Sodium1670mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Microwave-Safe Bowl
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prepare the Chicken
Coarsely chop parsley, leaves and stems.
Mince garlic.Pat chicken dry. Cover with plastic wrap and use a heavy object to pound to an even 1/8" thickness.Unwrap chicken and season both sides with a pinch of salt and pepper.Place flour on a plate (reserve 1 tsp. for sauce). Place chicken in flour and flip to coat both sides, pressing gently to adhere. Repeat with second chicken breast. -
2 Cook the Chicken
Place a large non-stick pan over medium-high heat and add 1 Tbsp. olive oil.
Add chicken to hot pan and cook undisturbed until browned, 2-3 minutes on one side.Reduce heat to medium. Flip chicken and cook until chicken reaches a minimum internal temperature of 165 degrees, 3-5 minutes.Remove from burner. Transfer to a plate and cover with foil. Wipe pan clean and reserve. -
3 Make the Sauce
Return pan used to cook chicken to medium heat.
Add 1 tsp. olive oil, garlic, and mushrooms to hot pan. Stir occasionally until slightly softened, 2-3 minutes.Add reserved flour and stir constantly until no dry flour remains, 30-60 seconds.Add wine, chicken base, and 2 Tbsp. water. Bring to a simmer.Once simmering, stir occasionally until thickened, 2-3 minutes.Remove from burner. Stir in half the butter (reserve remaining for potatoes), parsley, and a pinch of pepper until combined. -
4 Heat Potatoes and Finish Dish
Place mashed potatoes and remaining butter in a microwave-safe bowl. Stir vigorously to combine. Microwave until heated through, 2-3 minutes.
Carefully remove from microwave. Stir vigorously to combine.Plate dish as pictured on front of card, topping chicken with sauce. Bon appétit!
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