Creamy Chicken Marsala (meatless)
Portion Size: 4 oz.
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 ½ lbs. meatless chicken pieces | Cut into bite size pieces. |
| 2 tablespoons cooking oil | |
| 2 cups fresh mushrooms | Washed, trimmed and diced. |
| 1 cup all-purpose flour | Use this to coat chicken |
| 1 teaspoon paprika | |
| ¼ teaspoon cayenne pepper | |
| ¼ teaspoon black pepper | |
| ½ teaspoon salt | |
| 1 teaspoon garlic powder | |
| ¼ cup vegetable margarine | |
| ¼ cup all-purpose flour | |
| 1 cup chopped onions | Washed, peeled and chopped |
| ¼ cup Dijon mustard | |
| 2 cups vegan chicken broth | |
| 1 cup Marsala wine (optional) | |
| 8 oz. light cream cheese or mascarpone cheese | For vegan: use vegan cream cheese |
| ¼ cup chopped fresh parsley (optional garnish) | Washed, trimmed and chopped |
Directions:
| Steps: | Directions: | Critical Control Point / Quality Assurance |
| 1 | In a small deep dish combine, flour, paprika, cayenne pepper, black pepper, salt, and garlic powder. Dredge chicken in flour mixture and shake off excess flour. | Discard unused flour. |
| 2 | Spray a large skillet with nonstick spray. Heat oil in skillet. Add chicken and cook over medium heat for 2 to 3 minutes or until tender and no pink remains. Transfer to a platter; keep warm. | Cook until internal temperature of chicken reaches 165 degrees F. |
| 3 | In the large skillet add butter and ¼ cup flour. Heat and stir continuously. Cook until lightly browned. Add broth and Marsala to deglaze pan. Add mushrooms, onion, and mustard. Cook over medium heat until mushrooms and onions are tender and most of the liquid has evaporated. Stir in cream cheese and mix well. | |
| 4 | Spoon sauce over chicken. Heat through. Garnish with parsley |
