February is FLYING by! Now that we are all over our chocolate hangover from Valentine's Day, I am sharing another recipe from Sysco with their ingredient of the month. For February, Sysco's ingredient of the month is soup base. This month, I have been staring at a scrumptious looking picture of a bowl of White Bean Chicken Chili. There are also two smaller pictures, one of chicken marsala and one of pork chops with grainy mustard sauce. The recipe I have decided to share from Sysco this month is the chicken marsala. Why? Because I LOVE chicken marsala. If there is anything that will make me go from vegetarian back to eating meat again it would be chicken marsala (or chicken wings).
Chicken Marsala
Yield: 4 servings
Ingredients:
1. Prepare chicken soup base according to label directions.
2. In small stockpot, cook wine and shallots over high heat 8 minutes or until wine is reduced by half. Reserve 2 tablespoons flour. In 2-inch half hotel pan, combine salt, pepper and remaining flour. Dip chicken in flour mixture to coat.
3. In large skillet, melt 2 tablespoons butter over medium-high heat. Add chicken and cook 8 minutes or until chicken is golden brown and almost cooked through, turning once. Transfer chicken to plate.
4. In same skillet, cook mushrooms and remaining 4 tablespoons butter over medium heat 4 minutes or until mushrooms are tender. Reduce heat to low. Stir in reserved flour and cook 1 minute, stirring occasionally.
5. Add cream, chicken stock and wine mixture, and heat to boiling over medium heat. Reduce heat to medium-low and simmer 4 minutes. Return chicken to skillet and cook 2 minutes or until chicken loses its pink color throughout and internal temperature reaches 165°.
6. Serve chicken topped with Marsala sauce and sprinkled with parsley.
Approximate nutritional values per serving:
618 Calories, 36g Fat (22g Saturated), 187mg Cholesterol, 786mg Sodium, 19g Carbohydrates, 1g Fiber, 36g Protein
Here is the link that has the other recipes: http://www.sysco.com/supplier-opportunities/calendar-february-2013.html
Chicken Marsala
Yield: 4 servings
Ingredients:
- 1/2 teaspoon SYS IMP chicken soup base 2 cups Marsala wine
- 1/4 cup finely chopped shallots
- 1/2 cup all-purpose flour
- 3/4 teaspoonsalt
- 1/2 teaspoon ground black pepper
- 4 boneless, skinless chicken breasts
- 6 tablespoonsbutter
- 8 ounces sliced mushrooms
- 3/4 cup heavy cream
- 1-1/2 teaspoons chopped fresh parsley leaves for garnish
1. Prepare chicken soup base according to label directions.
2. In small stockpot, cook wine and shallots over high heat 8 minutes or until wine is reduced by half. Reserve 2 tablespoons flour. In 2-inch half hotel pan, combine salt, pepper and remaining flour. Dip chicken in flour mixture to coat.
3. In large skillet, melt 2 tablespoons butter over medium-high heat. Add chicken and cook 8 minutes or until chicken is golden brown and almost cooked through, turning once. Transfer chicken to plate.
4. In same skillet, cook mushrooms and remaining 4 tablespoons butter over medium heat 4 minutes or until mushrooms are tender. Reduce heat to low. Stir in reserved flour and cook 1 minute, stirring occasionally.
5. Add cream, chicken stock and wine mixture, and heat to boiling over medium heat. Reduce heat to medium-low and simmer 4 minutes. Return chicken to skillet and cook 2 minutes or until chicken loses its pink color throughout and internal temperature reaches 165°.
6. Serve chicken topped with Marsala sauce and sprinkled with parsley.
Approximate nutritional values per serving:
618 Calories, 36g Fat (22g Saturated), 187mg Cholesterol, 786mg Sodium, 19g Carbohydrates, 1g Fiber, 36g Protein
Here is the link that has the other recipes: http://www.sysco.com/supplier-opportunities/calendar-february-2013.html
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