Meal Kit

Marsala Mushroom Chicken Skillet

with broccoli and peas

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Wheat

Calories Conscious
Carb Conscious
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 you!
A note about serious food allergies

Google yourself a map of Italy and note “the boot” shape, which may be the only thing you remember from fifth-grade geography. Note the boot is kicking the island of Sicily (no matter, Sicily will kick it right back). At the furthest tip of that island away from the kicking boot is the town of Marsala, where the type of wine in the tiny bottle in your box originates. Long story to introduce this meal, right? Well, the homey, warm flavors of this skillet speak for themselves, in Italian and English. Plus, this meal is easier to make than any geography quiz is to take. Tip: if you're looking for the right texture for the sauce, dip a spoon in and see how well it sticks to the back. If it coats, you're good to go.

In Your Box (serves 2)

  • 6 oz. Cremini Mushrooms
  • 1 Shallot
  • 6 oz. Broccoli Florets
  • 13 oz. Boneless Skinless Chicken Breasts
  • Info
    ½ oz. Flour
  • 3 oz. Marsala Cooking Wine
  • Info
    4 oz. Light Cream
  • Info
    2 tsp. Chicken Demi-Glace Concentrate
  • 2 oz. Peas

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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Mixing Bowl
  • 1 Medium 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

Customize It Instructions

  • If using flank steak, separate into a single layer and pat dry. Follow same instructions as chicken in Steps 1, 2, and 4, coating in flour and seasonings and stirring occasionally until no pink remains and steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.

  • If using shrimp, pat dry. Follow same instructions as chicken in Steps 1, 2, and 4, coating in flour and seasonings and cooking until opaque and shrimp reaches minimum internal temperature, 2-3 minutes per side.

  1. 1

    Prepare the Ingredients

    Cut mushrooms into 1/4" slices.

    Cut broccoli florets into bite-sized pieces.

    Peel and halve shallot. Slice thinly.

    Pat chicken breasts dry and, on a separate cutting board, cut into 1" dice. Season all over with 1/4 tsp. salt and 1/4 tsp. pepper. Place diced chicken and flour in a mixing bowl and mix until chicken is completely coated.

  2. 2

    Sear the Chicken

    Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. You may also use a cast iron skillet.

    Add chicken to hot pan and stir occasionally until seared on two sides, 3-4 minutes.

    Transfer chicken to a plate. Chicken will finish cooking in a later step. Keep pan over medium-high heat.

  3. 3

    Cook the Vegetables

    Add 2 tsp. olive oil, mushrooms, and shallot to hot pan. Stir occasionally until lightly browned, 2-4 minutes.

    Add marsala and stir occasionally until mostly evaporated, 2-3 minutes.

    Stir in cream, broccoli, 2 Tbsp. water, demi-glace, 1/4 tsp. salt, and a pinch of pepper until combined.

  4. 4

    Finish the Skillet

    Return chicken and any accumulated juices to hot pan. Bring to a simmer.

    Once simmering, stir occasionally until sauce is thick enough to coat the back of a spoon and chicken reaches a minimum internal temperature of 165 degrees, 6-7 minutes.

    Add peas and stir until warmed through, 1-2 minutes.

  5. 5

    Finish the Dish

    Plate dish as pictured on front of card. Bon appétit!

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