Project Description

Easy Chicken Marsala

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

  1. Combine flour, salt and pepper in a large resealable plastic food bag.
  2. 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.
  3. 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).
  4. 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

  1. Combine flour, salt and pepper in a large resealable plastic food bag.
  2. 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.
  3. 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).
  4. 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