Project Description
Ingredients
- ¼ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon pepper
- 4 tablespoons butter
- 1 16 oz. package Miller Chicken Tender Strips
- 1 teaspoon finely minced fresh garlic
- 2/3 cup dry Marsala wine or chicken broth
- 1 8 oz. package sliced mushrooms
- Hot cooked regular or spinach fettuccine, if desired
- Chopped fresh parsley, for garnish
Cook Time: 20min
Cooking Instructions
- Combine flour, salt and pepper in a large resealable plastic food bag.
- Melt 2 tablespoons butter in a shallow bowl or pan. Dip chicken strips in melted butter and place into bag, seal and shake to coat.
- Melt 2 tablespoons butter in 12 inch skillet until sizzling; add chicken and garlic. Cook over medium-high heat until chicken is browned, turning once (6-8 minutes).
- Continue cooking until chicken is no longer pink and sauce is slightly thickened (5-6 minutes). Cover to hold and prepare platter with cooked fettuccine and top with Chicken Marsala and sauce, sprinkle with fresh parsley.
Ingredients
- ¼ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon pepper
- 4 tablespoons butter
- 1 16 oz. package Miller Chicken Tender Strips
- 1 teaspoon finely minced fresh garlic
- 2/3 cup dry Marsala wine or chicken broth
- 1 8 oz. package sliced mushrooms
- Hot cooked regular or spinach fettuccine, if desired
- Chopped fresh parsley, for garnish
Cook Time: 20min
Cooking Instructions
- Combine flour, salt and pepper in a large resealable plastic food bag.
- Melt 2 tablespoons butter in a shallow bowl or pan. Dip chicken strips in melted butter and place into bag, seal and shake to coat.
- Melt 2 tablespoons butter in 12 inch skillet until sizzling; add chicken and garlic. Cook over medium-high heat until chicken is browned, turning once (6-8 minutes).
- Continue cooking until chicken is no longer pink and sauce is slightly thickened (5-6 minutes). Cover to hold and prepare platter with cooked fettuccine and top with Chicken Marsala and sauce, sprinkle with fresh parsley.
Handling & Preparation
Cooking Tips
Buying
-
- When purchasing any chicken, be sure to pick it up at the end of your shopping experience.
- Use a plastic bag, often found just a few feet away, to pickup and transport the chicken. This will protect other items in your cart.
- Try to head straight home to keep the chicken cold and place in your refrigerator right away.
- Look for product that is still within the use by date
- When purchasing larger quantities, what you do not use within two days, portion and freeze quickly for a later date.
Handling
-
- Always store chicken below 40 degrees Fahrenheit. Above 40F, bacteria begin to grow and will spoil the chicken.
- Use any chicken within two days of purchase.
- When preparing
- Use a paper towel to pat dry any chicken. Do not wash in the sink as it will spread bacteria to your sink.
- Use dedicated meat and poultry cutting surfaces and utensils to avoid cross contamination
- Wash all surfaces after handling raw chicken but before handling cooked to avoid contamination
- Cook to an internal temperature of 165 degrees fahrenheit for boneless items and 180 degrees Fahrenheit for bone-in items.
For more tips, do’s and don’ts please visit:
Chicken Pieces Description |
Internal Thermometer Temperate | Approximate Cooking Time (Per Pound) at 350°F |
---|---|---|
Bone-In Leg Quarters Thighs Breast/Split Breast |
170°F | 15-20 minutes 15-20 minutes 20-25 minutes |
Boneless Thighs Breast/Split Breast Tender Strips |
165°F | 10-15 minutes 15-20 minutes 10 minutes |
Whole Chicken Fryer/Broiler 3-4 lbs Roaster 5-7 lbs |
180°F | 1 – ½ hours 1 ½ – 2 ¼ hours |
Handling & Preparation
Cooking Tips
Buying
-
- When purchasing any chicken, be sure to pick it up at the end of your shopping experience.
- Use a plastic bag, often found just a few feet away, to pickup and transport the chicken. This will protect other items in your cart.
- Try to head straight home to keep the chicken cold and place in your refrigerator right away.
- Look for product that is still within the use by date
- When purchasing larger quantities, what you do not use within two days, portion and freeze quickly for a later date.
Handling
-
- Always store chicken below 40 degrees Fahrenheit. Above 40F, bacteria begin to grow and will spoil the chicken.
- Use any chicken within two days of purchase.
- When preparing
- Use a paper towel to pat dry any chicken. Do not wash in the sink as it will spread bacteria to your sink.
- Use dedicated meat and poultry cutting surfaces and utensils to avoid cross contamination
- Wash all surfaces after handling raw chicken but before handling cooked to avoid contamination
- Cook to an internal temperature of 165 degrees fahrenheit for boneless items and 180 degrees Fahrenheit for bone-in items.
For more tips, do’s and don’ts please visit:
Bone-In Chicken:
Cook at 350ºF until internal thermometer temperature of chicken is 170ºF
- Leg quarters – 15-20 minutes per pound
- Thighs – 15-20 minutes per pound
- Breast/Split Breast – 20-25 minutes per pound
Boneless Chicken:
Cook at 350ºF until internal thermometer temperature of chicken is 165ºF
- Thighs – 10-15 minutes per pound
- Breast/Split Breast – 15-20 minutes per pound
- Tender Strips – 10 minutes per pound
Whole Chicken:
Cook at 350ºF until internal thermometer temperature of chicken is 180ºF
- Fryer/Boiler 3-4 lbs – 1.5 hours per pound
- Roaster 5-7 lbs – 1.5-2.25 hours per pound