
Chicken marsala with pancetta and mushrooms
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!).
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 |
Mashed potato and steamed beans or buttered spinach.
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.