Freezer Meal: Chicken Marsala
Last week, in this post, I mentioned that I had put together quite a few freezer meals to make during the month of June. So far, the ones we've made have been delicious - this recipe for chicken marsala so much so that we've already eaten both batches! This recipe also comes from Once a Month Mom (she adapted it from this recipe), but you can visit her site to see her exact measurements or to adjust them to fit your needs if you're cooking for more than two people.
Of all of the meals I cooked during my freezer meal cooking afternoon, this one is the most time consuming, as it actually needs to be fully cooked first, but it is easy to do and the cooking process when you're ready to eat it is super simple. I doubled her recipe to make two batches and highly recommend that you do the same. First, gather together all of your ingredients.
2 lbs (packages?) chicken breast tenderloins (or boneless, skinless chicken breasts cut into strips) 1/2 cup flour 1/2 teaspoon salt 1/2 teaspoon pepper 1 teaspoon oregano 3 tablespoons butter 3 tablespoons canola oil 1 teaspoon garlic powder 1 small container of pre-sliced mushrooms 1/2 cup chicken broth 1 and 1/2 cups marsala cooking wine 1/3 cup milk 1/2 cup water 1 tablespoon cornstarch In a bowl, combine the flour, salt, pepper and oregano. In a pan, melt the butter with the canola oil and garlic powder. Coat the chicken with the flour mixture and place into the pan, cooking over medium-high heat until done. Remove the chicken and add the mushrooms to the pan. After a few minutes, also add in the marsala wine, milk, and chicken broth. In a separate bowl, combine water and cornstarch and then slowly add to the marsala sauce until the sauce has thickened. Then, place chicken back into the pan and cook in the sauce for 5 minutes. (Note: Somehow, none of this was captured on camera. I apologize.) Allow to cool and divide into two large gallon ziploc freezer bags. Then, place them in the freezer to ... well, freeze. To prepare for dinner, remove the ziploc bag in the morning of the day you plan to enjoy it. At dinner time, empty the contents of the bag (which will still be partially frozen) into a pan. Cover with a lid and cook for 10-12 minutes covered.
To enjoy, serve over fettucine or veggies!
I love chicken marsala and this recipe has definitely become a hit at our dinner table! I'm sure that most chicken marsala recipes would freeze well, if you had your own favorite recipe you preferred to use. Also, if you don't want to freeze it, instead of allowing it to cool to put into the freezer bags, simply serve it over fettucine or veggies right away. Enjoy!