Creamy Chicken & Mushroom Marsala - Maple Leaf Healthcare & Hospitality

Yield

25 servings

Portion Size

1 each

Ingredients

	Metric	Imperial
Breaded Chicken Breast Cutlet, fully cooked, 87 g	25 each	25 each
Margarine	60 ml	1/4 cup
White Onions, diced	300 g	10.5 oz
Salt	5 ml	1 tsp
Pepper	5 ml	1 tsp
Mushroom, fresh, sliced	456 g	1 lb
Garlic, fresh, minced	20 ml	1 1/3 Tbsp
Flour	45 ml	3 Tbsp
Cooking Wine	625 ml	2 1/2 cups
Chicken Broth, reduced sodium	160 ml	2/3 cup
Cream, Half & Half	80 ml	1/3 cup
Thyme, dried	2.5 ml	1/2 tsp
Parsley, dried	5 ml	1/2 tsp

Preheat convection oven to 400'F/200'C.
Place frozen chicken breast cutlet on lightly sprayed baking sheet. Bake for 10 minutes and then flip. Bake for an additional 10 minutes. Cook to an internal temperature of 165'F/74'C held for at least 15 seconds. Hold at >140'F/60'C until service.
Melt margarine in a saute pan over medium heat. Add in the diced onions and a pinch of salt and pepper. Saute 1-2 minutes or until softened.
Add the mushrooms to the pan. Saute until the liquid is evaporated and mushrooms are barely cooked through, about 3 minutes. Add in the garlic and a pinch of salt. Saute until fragrant, about 30 seconds. Sprinkle the flour over mushrooms and stir to combine.
Reduce heat to medium/medium-low and add in the cooking wine. Cook until slightly reduces, about 4-6 minutes.
Add in the chicken broth and continue to cook until slightly reduced again about 4-5 minutes. Stir in cream and thyme. Reduce heat to maintain a gentle simmer. Simmer for 3-4 minutes, stirring occasionally. Add in the parsley. Hold at >140'F/60'C until service.
Serve 1 cooked chicken breast cutlet with 30 ml/2 Tbsp of Creamy Marsala Mushroom over top.

Serve with buttered broad egg noodles and mixed vegetables (sides not included in the nutritional information)