Meal Kit
Classic Chicken Marsala
with buttery garlic mushroom sauce
Prep & Cook Time: 25-35 min.
Cook Within: 5 days
Difficulty Level: Intermediate
Spice Level: Not Spicy
Contains: Milk, Wheat
Chef
Justin Paruszkiewicz
This classic Italian restaurant favorite made from chicken, mushrooms, and Marsala wine comes home and onto the dinner table in no time at all. Tender chicken breasts are sautéed and removed from the pan, which is then used to make a Marsala reduction sauce with fresh garlic and mushrooms.
In Your Box (serves 2)
- 2 Garlic Cloves
- 6 oz. Cremini Mushrooms
- ¼ oz. Parsley
- 13 oz. Boneless Skinless Chicken Breasts
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¼ oz. Flour
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6 oz. Campanelle Pasta
- 4 fl. oz. Marsala Wine
- 2 tsp. Chicken Broth Concentrate
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1 oz. Butter
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)
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Calories784
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Carbohydrates78g
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Fat24g
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Protein52g
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Sodium1645mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Pot
- 1 Medium Non-Stick Pan
- 1 Colander
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
Customize It Instructions
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If using ribeye, follow same instructions as chicken in Steps 1 and 2, cooking until browned and steak reaches minimum internal temperature, 4-6 minutes per side. Rest, 3 minutes. Halve to serve.
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If using NY strip steak, follow same instructions as chicken in Steps 1 and 2, cooking until steak reaches minimum internal temperature, 9-11 minutes per side. Rest, 3 minutes. Halve to serve.
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If using salmon fillets, pat dry and season flesh side with a pinch of salt and pepper. Follow same instructions as chicken in Step 2, cooking, skin side up first, until salmon reaches minimum internal temperature, 4-6 minutes per side.
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1 Prepare the Ingredients
Cut mushrooms into ¼" slices. Stem and coarsely chop parsley. Mince garlic. Pat chicken breasts dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
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2 Cook the Chicken
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken breasts to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side. Remove from burner. Remove chicken to a plate and tent with foil. Reserve pan; no need to wipe clean.
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3 Cook the Pasta
Once water is boiling, add pasta and cook until al dente, 8-10 minutes. Reserve ½ cup pasta cooking water. Drain pasta in a colander and return to pot. Gently stir in ½ tsp. olive oil. Cover and set aside. While pasta cooks, make sauce.
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4 Prepare the Sauce
Return pan used to sear chicken to medium heat. Add 1 tsp. olive oil and garlic to hot pan. Stir constantly until fragrant, 30 seconds. Add mushrooms and cook until slightly softened, 2-3 minutes. Add flour and stir constantly until no flour remains in pan, 30-60 seconds. Add Marsala wine, chicken broth concentrate, and pasta cooking water and bring to a simmer. Once simmering, cook until thickened, 2-3 minutes. Remove from burner and stir in butter until combined.
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5 Finish the Dish
Plate dish as pictured on front of card, topping pasta with sauce. Garnish entire meal with parsley. Bon appétit!
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