(FREEZER MEAL) Easy Chicken Marsala Recipe

Serve over angel hair noodles or with rice and a side of vegetables. Asparagus goes beautifully with this meal.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Pound the chicken breasts with a meat tenderizer. Put the flour onto a plate and place each chicken breast into the flour, flipping it over so that both sides are covered.

Step 2

Place the dredged chicken into a large resealable freezer bag. Seal.

Step 3

In another freezer bag, add the mushrooms, finely diced shallots, 1/2 of the rosemary, wine, and the heavy cream. Take out the excess air and seal. Staple the bags together above the seal and freeze.

Step 4

On the day of cooking, take the bag out of the freezer to thaw.

Step 5

Place 1 Tbsp. of oil into the skillet on medium heat and heat. Once the oil is heated up, place the floured chicken breast into the pan. Cook the chicken on each side for 5-8 minutes per side. Add the remaining oil to the skillet and add the contents of the other bag with the chicken.

Step 6

Lower the heat. Cook for 7-10 minutes. Allow the wine to reduce slightly, cooking until it is nice and fragrant.

Step 7

Keep a careful eye on the sauce because of the cream, making sure that it doesn't break. If the sauce does break, add more cream.

Step 8

Remove from the heat. When you plate the chicken, cover it with the sauce. Garnish with leftover rosemary and parsley.

Step 9

Serve over angel hair noodles or with rice and a side of vegetables. Asparagus goes beautifully with this meal.

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