Chicken Marsala with Pancetta and Mushrooms

HERE'S HOW WE MAKE IT

We use free-range chicken marylands for this dish - they're full-flavoured and meaty and only improve with reheating, unlike breast which would be miserable and dry second time round. The other star here is the marsala (fortified Italian wine) - it's dark, sweet and complex and gives everything it touches a bit of magic. It provides backbone to the sauce of reduced chicken stock, balsamic vinegar and a bit of sour cream (we told you it was old school!).

INGREDIENTS

Free-range chicken marylands, garlic, pepper, parsley, mushrooms, rice bran oil, pancetta, onions, marsala wine, salt, thyme, sour cream, Dijon mustard, balsamic vinegar, chicken stock (free-range chicken bones, carrots, celery, onion, garlic, water, parsley, peppercorns, bay leaves).

ALLERGENS

CONTAINS:

Dairy.

MAY CONTAIN TRACES OF:

Peanuts, Tree Nuts, Gluten, Shellfish, Fish, Sesame, Soy, Egg, Lupin.

PLEASE NOTE:

While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.

NUTRITION

	INDIVIDUAL	SMALL
ENERGY	2784.8kj	5569.7kj
PROTEIN	72.8g	145.6g
FAT TOTAL	31.9g	63.8g
- SATURATED	11.2g	22.4g
CARBS	6.8g	13.6g
- SUGARS	7.8g	15.7g
SODIUM	1382kj	2764.1mg

SIZES

Individual:

Serves one adult

Small:

Serves two adults with accompaniments.

GOES WITH

Mashed potato and steamed beans or buttered spinach.

PREP, COOK AND SERVE

Frozen product Once defrosted, reheat and consume within 48 hours.

INDIVIDUAL: Remove plastic film and cover with foil, then place in a preheated 200C oven for about 20 minutes( from defrosted) to 40 minutes (from frozen). Remove the foil for the last 10 minutes of cooking time.

SMALL: Remove plastic film and cover with foil, then place in a preheated 200C oven for about 40 minutes( from defrosted) to 60 mins (from frozen). Remove the foil for the last 10 minutes of cooking time.