I was more than happy to participate in this weeks Weekday Supper with PERDUE® Chicken. I received a package a few weeks ago containing 2 cartons of PERDUE® Signature Chicken Stock. There are many reasons why I am loving this new stock but one that immediately stood out to me was the convenient packaging with side window so you can see how much broth is left and of course the ready-to-pour spout!
It contains no preservatives or artificial flavors and that it’s made with antibiotic-free chicken. We all want to feed our families as healthy as we possibly can so this new stock is going on my shopping list on a regular basis. This is a refrigerated stock, it’s not on shelves however it’s easy to find because it will be right by the fresh-tasting PERDUE® Chicken. Simple! It has a delicious taste and I think the size is perfect to fit right on the door of any refrigerator.
I wanted to make an easy yet healthy dish for my husband and I one night as we dined alone without the kids. I thought this was the perfect time for me to give this PERDUE® Signature Chicken Stock a try. This recipe took me no longer than 30 minutes to make. It was fresh, delicious and healthy. It’s a win win in my book.
Learn more about PERDUE® Signature Chicken Stock here: http://www.perduechickenstock.com/ or better yet join the Perdue Crew to get some pretty sweet rewards. http://www.perduecrew.com/. Of course you can get great recipe inspiration from the Sunday Supper Pinterest board using PERDUE® Signature Chicken Stock. Get ready to pin because we’ve got some great recipes for you to try! I encourage you to keep following along because these recipes will get your through the Winter!
Learn more about Perdue, including The Perdue Way, Where to Buy, Recipes and Tips From the Kitchen, at http://www.perdue.com/ Connect with them now!
4 boneless skinless Perdue Chicken Cutlets
2 tsp oil
3/4 cups of fresh mushrooms, sliced
1 tsp of dried thyme
1/2 tsp salt
1/4 tsp pepper
3 tbsp cornstarch
1/2 cup of marsala wine
1 1/4 cup of PERDUE® Signature Chicken Stock
Heat oil in a large skillet over medium-high heat. Add mushrooms and sauté until they release liquid, about 5 minutes.
Meanwhile, place chicken on a plate and season both sides with thyme, salt and pepper. Once mushrooms are cooked, move them to the outside of the skillet. Place chicken in center of skillet and sauté until on each side, about 2 to 3 minutes.
Add wine to skillet; bring to simmer. Add 3/4 cup of broth and simmer, uncovered, until chicken is tender and cooked through, about 8 minutes.
Combine the remaining 1/2 cup of broth and cornstarch and mix well. I use a covered jar to do this. Pour the mixture into the pan and stir to combine. Mix the mushrooms together and bring to a simmer. Let the sauce thicken, this takes about another 8-10 minutes.
Place the chicken on a serving platter and spoon the mushroom mixture on top of the chicken and serve!
Don’t forget to see what the other Sunday Supper members have made using PERDUE® Signature Chicken Stock this week:
Monday – Harvest Chicken by Delaware Girl Eats
Tuesday – Gluten Free Supreme Chicken with Brown Rice and Broccoli by Gluten Free Crumbley
Thursday – Slow Cooker Buffalo Chicken Quinoa Casserole by Cupcakes & Kale Chips
Friday – Buffalo Chicken Alfredo by Hezzi-D’s Books and Cooks
I received PERDUE® Signature Chicken Stock from Perdue in conjunction with a sponsored social media campaign through Sunday Supper LLC. All opinions are my own.