Chicken scallopini with mushroom sauce
First , we marinate free range chicken scallopini (thin escalopes of breast) in thyme, lemon zest , garlic and olive oil.
We then cook sliced mushroom with Marsala wine, Dijon mustard and cream to make the mushroom sauce.
They are dished up separately, ready for you to bring together in one easy cook at home.
Free-range chicken breast, olive oil, garlic, lemon zest, thyme, pepper, salt, butter, mushrooms, Marsala wine, Dijon mustard, thickened cream, balsamic vinegar, gluten-free soy sauce, parsley, and chicken stock (free-range chicken bones, garlic, bay leaves, black pepper, parsley, celery, carrots, onion)
FROZEN PRODUCT. Defrost in refrigerator. Once defrosted, cook and consume within 48 hours.
This product contains raw chicken and should be fully cooked before consumption.
Defrost fully, then heat a little oil in a frying pan and seal the chicken on both sides, before pouring in the mushroom sauce and simmering till the chicken is cooked through and the sauce is hot - about 5 minutes. Serve with buttered mash potato, rice or pasta with a green vegetable like broccolini, spinach or zucchini. May also be sliced into strips, cooked as above and tossed through pasta.