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| Chicken Marsala |
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| A plump juicy breast of chicken served atop a bed of all natural spinach fetuccine. It’s bathed a rich Dijon Marsala wine sauce with shallots, mushrooms and cream. |
- One 10 ounce serving $9.50
- Enough for two $17.00
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Preparation Instructions:
Boil three to four quarts of water ensuring that the pot is large enough for water to freely circulate around the pouches.
Add the pouches to the boiling water. When the water resumes boiling, reduce to a simmer.
Simmer for 10 to 12 minutes (do not overcook)
Remove the pouches carefully from the pot with tongs. Cut the fettuccine pouch open and slide it onto a plate and fluff with a fork.
Cut one corner of the chicken pouch open, drain excess liquid and discard. Shake the sauce pouch gently to stir, cut the pouch open and pour over fettuccini and chicken.
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ORDER THE BOAT CHEF GOURMET MEALS BY CALLING 1-604-741-8447 OR CLICK HERE TO EMAIL US. |
