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

	SMALL	LARGE
ENERGY	4472kJ	8944kJ
PROTEIN	136.3g	272.5g
FAT TOTAL	48.4g	96.7g
- SATURATED	16.2g	32.3g
CARBS	6.8g	13.6g
- SUGARS	7.8g	15.6g
SODIUM	1565mg	3129mg

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 Defrost in refrigerator. Once defrosted, reheat and consume within 48 hours.

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