CHICKEN MARSALA

Made With:

Swanson® Unsalted Chicken Broth

Swanson is made from simple, high-quality ingredients you can recognize. Our chicken is sourced from farms we trust, and we select the finest vegetables and spices, picked at the peak of freshness. It starts with real chicken and bones, then we cook our broths and stocks to perfection to deliver a unique balance of flavor.

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Nutrition Facts

Serving Size

1 CHICKEN BREAST WITH SAUCE

Amount Per Serving

Calories 422

% Daily Value

Total Fat 18.2g

28%

Saturated Fat 7.2g

36%

Cholesterol 115mg

38%

Sodium 145mg

Total Carbohydrate 25.6g

Dietary Fiber 1.4g

Protein 31.8g

64%

Vitamin A 6%

Vitamin C 4%

Calcium 2%

Iron 6%

Total Time

45 min.

Serving & Size

1 CHICKEN BREAST WITH SAUCE

Yields

Chicken breasts are dredged in flour and sautéed with onion, mushrooms, garlic, marsala wine and Swanson® Unsalted Chicken Broth to make this favorite Italian dish that is full of flavor, not salt.

Nutrition Facts

Serving Size

1 CHICKEN BREAST WITH SAUCE

Amount Per Serving

Calories 422

% Daily Value

Total Fat 18.2g

28%

Saturated Fat 7.2g

36%

Cholesterol 115mg

38%

Sodium 145mg

Total Carbohydrate 25.6g

Dietary Fiber 1.4g

Protein 31.8g

64%

Vitamin A 6%

Vitamin C 4%

Calcium 2%

Iron 6%

estimate your profit

Step 1

Profit Per Serving
Selling Price	-	Serving Cost	=	Profit Per Serving

Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2

Profit Per Meal
Servings	×	Profit Per Serving	=	Profit Per Meal

Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3

Profit Per Day
Meals Per Day	×	Profit Per Meal	=	Profit Per Day		Gross Margin

Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients

Weight

Measure

Instructions

Ingredients & Instructions

	Weight	Measure
all-purpose flour	13 oz.	3 cups
black pepper, ground	1 oz.	2 tbsp.

1. In a large mixing bowl, combine flour and black pepper. Mix well.

	Weight	Measure
boneless, skinless chicken breast, cooked yield from 1 pound raw		8
olive oil	4 oz.	1/2 cups
butter	1 lb.	1 cups

2. Cover the chicken pieces inthe flour mixture, and let sit.

3. In a hot sauté pan, heat vegetable oil and butter until foaming.

4. Add in the chicken and sauté on both sides. Remove from pan when cooked.

	Weight	Measure
onion, 1/2 inch diced	1 lb.	2 3/4 cups
mushrooms, sliced	2 lb.	13 cups
garlic, peeled, minced	1 oz.	4 tbsp.

5. Add to the pan onions, mushrooms and garlic, and sauté for 3 minutes.

	Weight	Measure
dry Marsala wine	20 oz.	2 1/2 cups

6. Add wine and stock. Simmer for 5 minutes.

	Weight	Measure
Made With: Bases, Broths & Stocks Swanson® Unsalted Chicken Broth View Product
Swanson® Unsalted Chicken Broth, 32 ounces each		1 1/2 containers
cornstarch	5 oz.	1 cups
water	8 oz.	1 cups

7. Mix cornstarch and water in a measuring cup.

8. Add the cornstarch mixture into the sauce and cook for 5 minutes.

9. Add the chicken back in and heat and serve.

CCP: Heat until internal temperature is 165°F. or higher for 15 seconds.

CCP: Hold at 140°F. or higher.

10. To serve- plate one chicken breast with sauce.

Recipes

Made With:

Bases, Broths & Stocks

Swanson® Unsalted Chicken Broth

Nutrition Facts

Total Time

Serving & Size

Yields

Nutrition Facts

Nutrition Facts

estimate your profit

Ingredients & Instructions

Made With:

Bases, Broths & Stocks

Swanson® Unsalted Chicken Broth

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