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Chicken Marsala with wild mushroom and pea risotto


“This is the first dish I really learned how to cook and one that I cooked for my wife Jazmin on our first date! The depth of the Marsala wine and fully packed umami flavor of the mushrooms are a perfect pairing for the pea risotto. Creamy and perfectly salty. Cheesy, but in a respectable way!” – Richard Blais

 

INGREDIENTS

Chicken Marsala: chicken breast, flour, cremini mushrooms, shallot, garlic, Marsala wine, chicken stock, butter, parsley, olive oil, kosher salt, black pepper.

Pea Risotto: arborio rice, chicken stock, white wine, peas, pecorino romano, onion, garlic, olive oil, butter, parsley, thyme, black pepper, kosher salt.

 

HEATING INSTRUCTIONS

MICROWAVE:

1. Remove label and place package directly into the microwave. (Meals are self-venting, do not puncture or remove the film.)

2. Microwave for 1:30 to 2 minutes or until cooked through. Microwave times may vary. Instructions based on a 1200 watt microwave.

3. Carefully remove the tray from the microwave by its corners and let it sit momentarily before opening. For frozen meals add 5 to 7 minutes on defrost.

USE CAUTION WHEN OPENING The package may produce HOT steam after heating.

OVEN:

1. Preheat oven to 350ºF degrees

2. Remove label and film from the tray, remove and place food into an oven-safe container

3. Heat 12 to 14 minutes. For frozen meals add 5 to 7 minutes.

DO NOT PUT THE PACKAGE IN THE OVEN

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