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Chicken Marsala

Nutrition Facts Canadian

Nutrition Facts Canadian
Valeur Nutritive
1portion 426g Total Servings: 4

% Daily Value Amount
% valeur quotidienne Teneur
Calories / Calories
200
Fat / Lipides
7 g
10%
Saturated / Saturé
4 g
20%
+ Trans / Trans
0g
Cholesterol / Cholestérol
15mg
5%
Sodium / Sodium
820mg
34%
Carbohydrate / Glucides
24g
8%
Fibre / Fibres
4g
16%
Sugars / Sucres
10g
Protein / Protéines
7g

25%
Vitamin A / Vitamine A
15%
Vitamin C / Vitamine C
5%
Calcium / Calcium
15%
Iron / Fer
15%
Niacin / Niacine
20%
Thiamine / Thiamine
40%
Riboflavin / Riboflavine
20%
Folate / Folate
* Based on a 2000 calorie diet


Nutrition Facts US

Nutrition Facts US
Per 1portion 426g Total Servings: 4

Amount Per Serving
Calories
200
Calories from Fat
63
% Daily Value *
Total Fat
7 g
10%
Saturated Fat
4 g
20%
+ Trans
0g
Cholesterol
15mg
5%
Sodium
820mg
34%
Total Carbohydrates
24g
8%
Fiber
4g
16%
Sugars
10g
Protein
7g

Vitamin A 25% • Vitamin C 15%
Calcium 5% • Iron 15%
Thiamine 15% • Riboflavin 35%
Niacin 15% • Folate 7%
* Based on a 2000 calorie diet
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Prep time

20 mins

Cook time

45 mins

Total time

65 mins

Ingredients

  • 4 chicken breasts (fillet and flatten) (800 g)

  • ¼ cup Kinnikinnick All Purpose Flour Blend (50 g)

  • ½ tsp salt (2 g)

  • 2 tsp pepper (divided) (4 g)

  • 4 tbsp olive oil (60 g)

  • 1 cup prepared chicken stock (240 g)

  • 1 sprig rosemary (stem removed/chopped) (2 g)

  • ½ cup sundried tomatoes (thinly sliced) (92 g)

  • 200 g cremini mushrooms (sliced)

  • 200 g white mushrooms (sliced)

  • ¼ cup dry marsala wine (26 g)

  • 2 tbsp butter (30 g)


Directions

Salt and pepper prepared chicken pieces. Coat seasoned chicken in Kinnikinnick All Purpose Flour Blend. Set aside. Heat 2 tbsp olive oil in a large skillet over medium heat. In small batches, cook coated chicken thoroughly (5-7 minutes per side) or an internal temperature of 165°F (74°C). Remove from pan and set aside. Add the remaining 2 tbsp of olive oil to skillet and sauté mushrooms until tender (7-10 minutes). Add pepper, rosemary, sundried tomatoes and chicken stock. Bring to a boil over medium heat, stirring occasionally (7-10 minutes). Add marsala, and cooked chicken. Continue to cook stirring occasionally and turning chicken pieces until liquid reduces and thickens slightly. Remove chicken from skillet and place on a serving dish. Reduce heat to low and slowly add 1 tbsp butter at a time to sauce, folding it in just until combined (do not boil). Remove from heat and spoon sauce over chicken. Serve with your favourite side dish. Serves 4




Tips & Variations

  • By adding cold unsalted butter to a warm sauce at the end of cooking…you will help create a sauce that is smoother, has a nicer sheen and velvety texture. It is important that the butter is added slowly and the sauce does not boil again after the butter is added.

  • If you cannot find a marsala wine a dry white wine will work as well.


 

 

 

Stock up your pantry


All Purpose Flour Blend

All Purpose Flour Blend

Customers say it's the best gluten-free flour you can find. Use as one-to-one replacement for regular flour in your favourite recipes for bread, desserts, sweets & savoury. Keep your old cookbooks. VEGAN.
Weight: 454g/ 16oz
Qty/Pkg: By Wt.

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Edmonton, AB

T5H 3P7 Canada

P: 1 (780) 424-2900

TF: 1 (877) 503-4466

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