Clayton’s Acadian Chicken Marsala

2 (6 oz.) chicken breasts
4 oz. chicken stock (chicken base & water)
2 tbsp. Claytons Acadian Seasoning & Rub
2 tbsp. butter, not butter
3 whole mushrooms, sliced
3 oz. Marsala wine
2 tbsp. parsley (opt.)

Season chicken with Clayton's Acadian Seasoning & Rub.Brown off the chicken breast in a frying pan. After the breasts are brown, drain grease and add sliced mushrooms. Add Marsala wine and chicken stock and let simmer for about 2 minutes. Then add butter to thicken sauce and let simmer for about 4 more minutes. Place breast on plate and add mushroom sauce on top. Serves 2.
 

Cooking Tip

Poultry Tips

Keep yourself, friends and family safe from food borne illnesses. To accurately check temperature, the thermometer must be inserted through the thickest part of the meat and away from any bones since bones conduct heat.

Poultry is generally safe at 160º F, however waiting until it reaches 180º F is recommended.

Fish is safe when the meat flakes easily with a fork and appears opaque all the way through. If unsure by appearance, a temperature of 155º F is recommended

When cutting chicken always remember to wash the surface you are working on with  antibacterial soap