All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
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.
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.
You Will Need
Medium Non-Stick Pan
Before You Cook
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
If using sirloin steaks, follow same instructions as chicken in Steps 1, 2 and 3, searing undisturbed until browned, 2-3 minutes per side, then roast until steaks reach minimum internal temperature, 10-12 minutes.
Prepare the Ingredients
Cut mushrooms into 1/4" slices.
Stem and coarsely chop parsley.Mince garlic.Pat chicken breasts dry, and season both sides with 1/2 tsp. salt and a pinch of pepper.
Dredge and Sear the Chicken
Place flour in a shallow bowl or on a plate. Add chicken and flip until coated, pressing gently to adhere.
Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil.Add chicken to hot pan. Cook until golden brown, 2-3 minutes per side. Remove from burner.
Roast the Chicken
Transfer chicken to prepared baking sheet.
Roast in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes.Reserve pan; no need to wipe clean.While chicken roasts, cook pasta.
Cook the Pasta
Once water is boiling, add pasta and cook until al dente, 8-10 minutes
Reserve 1/2 cup pasta cooking water. Drain pasta in a colander and return to pot. Toss or gently combine with 1/2 tsp. olive oil. Cover and set aside.While pasta cooks, make sauce.
Prepare Sauce and Finish Dish
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 Marsala wine, chicken base, and pasta cooking water and bring to a simmer. Once simmering, stir occasionally until liquid is reduced by half, 5-8 minutes.Remove from burner and swirl in butter.Plate dish as pictured on front of card, topping pasta with sauce. Garnish entire meal with parsley. Bon appétit!
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