Chicken Marsala

Cook Time: 20 Min.

Serving Size: 3 Oz Makes: 10/25/50/100 Servings Cook Method: Saute

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Nutritional Content

Allergens: Chicken; AllergenMilk; AllergenSoy; Garlic; AllergenWheat; AllergenSulphites; Mushroom; Onion

Calories: 210 Kcal

Carbohydrates: 8 g

Protein: 21 g

Total Fat: 10 g

Calcium: 20 mg

Sodium: 210 mg

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Ingredients

10 Servings

• 2 lb 10 Oz Chicken, Breast Bnls Sknls Large

• 3/4 tsp Thyme, Fresh

• 1 Oz Garlic, Whole Fresh

• 1 Oz Shallots, Peeled Fresh

• 2 Oz Flour, All Purpose

• 1/4 tsp Salt, Iodized

• 1/4 tsp Pepper, Black Ground

• 9.5 Oz Mushrooms, Fresh

• 1/3 Cup Margarine, Solids

• 2/3 Cup Wine,

  Marsala

• 3/4 Cup Soup Broth Chicken f/Base RS

25 Servings

• 6 lb 8 Oz Chicken, Breast Bnls Sknls Large

• 2 tsp Thyme, Fresh

• 2 Oz Garlic, Whole Fresh

• 2 Oz Shallots, Peeled Fresh

• 5 Oz Flour, All Purpose

• 3/4 tsp Salt, Iodized

• 3/4 tsp Pepper, Black Ground

• 1 lb 8 Oz Mushrooms, Fresh

• 1 Cup Margarine, Solids

• 1 1/2 Cup Wine,

  Marsala

• 2 Cup Soup Broth Chicken f/Base RS

50 Servings

• 13 lb Chicken, Breast Bnls Sknls Large

• 1 Tbsp 1 tsp Thyme, Fresh

• 4 Oz Garlic, Whole Fresh

• 4 Oz Shallots, Peeled Fresh

• 10 Oz Flour, All Purpose

• 1 3/4 tsp Salt, Iodized

• 1 3/4 tsp Pepper, Black Ground

• 3 lb Mushrooms, Fresh

• 2 Cup Margarine, Solids

• 3 Cup Wine,

  Marsala

• 1 Qt Soup Broth Chicken f/Base RS

100 Servings

• 26 lb Chicken, Breast Bnls Sknls Large

• 2 Tbsp 2 tsp Thyme, Fresh

• 8 Oz Garlic, Whole Fresh

• 8 Oz Shallots, Peeled Fresh

• 1 lb 4 Oz Flour, All Purpose

• 1 Tbsp Salt, Iodized

• 1 Tbsp Pepper, Black Ground

• 6 lb Mushrooms, Fresh

• 1 Qt Margarine, Solids

• 1 1/2 Qt Wine,

  Marsala

• 2 Qt Soup Broth Chicken f/Base RS

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Instructions

1. WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.

2. Lightly pound chicken with mallet and set aside.

3. Combine flour, salt and pepper. Dredge chicken in seasoned flour mixture.

4. Heat butter in pan until completely melted and brown chicken each side 4-5 min until golden brown.

5. Once chicken has browned add thyme, garlic, & shallots. Saute until garlic & shallots turn lightly brown around the edges.

6. Add wine, broth and mushrooms. Bring to gentle boil until liquid is reduced by half & sauce has thickened.

7. For Whole, Cut, or Ground Poultry (e.g., Chicken, Turkey, Duck): Cook to internal temp of 165F/74C held for 15 sec.

8. CCP -- Maintain: Product held at >135F/57C Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.

9. CCP -- Cool: Product must reach 135F/57C to 70F/21C within 2 hrs and 70F/21C to 40F/4C within 4 hrs.

10. CCP -- Reheat: To internal temperature of 165F/74C held for at least 15 seconds.

    
    
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