Baked Chicken Marsala, Cornell University

Menu Part: 
Entree
Cuisine Type: 
Italian
Serves: 
50 4-oz. portions

At Cornell University, in Ithaca, N.Y., Cornell Dining has a campuswide program called Eating Well with Cornell Dining. The program highlights any menu items that are reduced in fat, calories and sodium and made with all unprocessed ingredients, says Steve Miller, senior executive chef.

“We try to focus on items to increase flavor, while decreasing total calories, fat , and sodium and use fresh and not processed foods. The way to increase customer satisfaction is to provide huge flavors but cut back on butter, cream and cheeses. Herbs and spices take the place of salt in most Eating Well with Cornell Dining dishes.”

For this baked chicken Marsala dish the chef substituted chicken breast for chicken thighs, reduced salt and baked the chicken instead of sautéing it. These steps reduced calories by 50%, fat by 70% and sodium by 40%, according to Michele Wilbur, R.D., Cornell’s dietitian.

“The responses for the Eating Well at Cornell Dining program have been great,” Miller says. “Students are now looking for the red apple icon, which we use to signify that the recipe falls into the Eating Well with Cornell Dining program guidelines. We display the apple on menus in the units as well as our menus online. Also, chefs are eager to incorporate more Eating Well menu items into their cycles.”

Ingredients

¼ cup canola oil
4 oz. flour
¾ tsp. salt
¾ tsp. ground poultry seasoning
1 tbsp. ground black pepper
12 lb. + 8 oz. chicken breast
½ cup Marsala cooking wine
10 oz. button mushroom
1 oz. chopped garlic in oil
1 qt. chicken stock
¾ tsp. rosemary

Steps

1. Heat oil in large skillet. Combine flour, salt, poultry seasoning and pepper. Dredge chicken in flour mixture, shaking off excess.

2. Place chicken breasts in skillet. Once one side is golden in color, turn chicken over and cook 3 minutes longer. Place onto sheet tray sprayed with canola oil spray. Bake chicken in preheated 350°F until internal temperature reaches 165°F.

3. Meanwhile, deglaze pan with Marsala wine. After 1 minute, add mushrooms, garlic and rosemary to skillet. Sauté briefly until garlic is golden and mushrooms have released juices.

4. Add chicken stock and stir until combined. Reduce by half; sauce will thicken itself. Season glaze to taste with salt and pepper.

5. Remove chicken from oven. Place on serving platter and pour sauce over chicken breasts. Garnish with chopped parsley.

More From FoodService Director

Sponsored Content
grilled chicken salads

From Pierce Chicken.

With more chicken producers gravitating away from the use of antibiotics, menu claims touting “clean” chicken no longer have the impact they once did—consumers have come to see it as the norm. To keep diners satisfied, operators have plenty of options for creating menu items that stand apart from the crowd.

A.M. appeal

Pork has long ruled the breakfast daypart, but consumers increasingly say they’d like to see a change of pace with more chicken on the menu. According to Technomic’s recent Breakfast Consumer Trend Report , 43% of consumers aged 18-34...

Sponsored Content
Vio cup

From WinCup.

Eco-friendliness is a top priority for many operators when evaluating to-go cup options. You may assume that paper cups are the most sustainable choice, but is that really true?

When choosing the best material for the cups in your kitchen—whether you’re running a cafe, dining hall, hospital cafeteria or any other kind of operation—you need to know what the cups are really made of. That includes how well they perform for your operation and the people you serve.

Let’s start with a common comparison: paper cups versus EPS foam. Here are six key points to...

Industry News & Opinion

In an effort to boost its competitive advantage, foodservice vendor Aramark is set to buy the Avendra purchasing firm .

The deal, worth $1.35 billion, will give Aramark ownership of the hospitality services company, which was formed more than 15 years ago to combine the buying power of five large hotel chains, including Marriott and Hyatt.

“Combining Avendra’s powerful procurement capability with Aramark’s leading supply chain management expertise will bring increased buying scale and improved service levels to both Avendra’s and Aramark’s customers, while strengthening our...

Ideas and Innovation
onion slices

In an interview with Bon Appetit magazine, Sam Schiffer, line cook at Di Alba in Los Angeles, recommends cutting onions straight into ice-cold water to keep eyes from watering. Submerging the vegetable in water helps eliminate the tear-inducing gas that onions release when cut.

FSD Resources