Comments on: Claim Jumper Chicken Marsala

By: TreasureValleyJer

TreasureValleyJer — Tue, 05 May 2009 07:07:11 +0000

You know I completely agree with Chicago Mike. Growing up, we had a dish called Sherried Chicken. I had a mushroom sauce that had onion powder, sweet sherry (of course), and Lord knows what else. So flavorful, everything was just married together perfectly. This dish is the closest thing I’ve found to that, and let me tell you, I’m a foodie…and darn proud it. I know good food. And this is it. I’d buy 3 more.

By: chicago mike

chicago mike — Tue, 28 Oct 2008 17:36:22 +0000

You are all nuts. It is by far one of the best frozen dinners on the market. I do not eat them that often as I am a chef for 25 years, but I did try this one night and thought it tasted excellent. To each his own I guess. But it is worth a try.

By: Connie

Connie — Wed, 22 Oct 2008 20:42:23 +0000

Hi George,

I always see the Hydrox cookies at Walmart and have purchased them a few times. I don’t remember how much they were, but I know they were cheaper than Oreos but tasted about the same!

Just FYI!

By: Cheap Eats Editor

Cheap Eats Editor — Wed, 01 Oct 2008 19:19:12 +0000

george – I’ll look into the Hydrox. I used to eat those long ago…

By: Cheap Eats Editor

Cheap Eats Editor — Wed, 01 Oct 2008 19:18:39 +0000

karen – thanks, and thanks for the marsala recipe!

lee – that is HILARIOUS! I didn’t even see it at first, but now I can’t believe they did that. In their defense, most people are idiots like me and might not see it at first. Still, I’m not sure why they did that.

By: Lee Donovan

Lee Donovan — Wed, 01 Oct 2008 15:28:05 +0000

The person who designed that packaging needs to be shot…

You look over the aisle and see this and it proclaims in large writing:

Taste
Less

By: Karen

Karen — Wed, 01 Oct 2008 06:28:44 +0000

I made the poor man’s version of veal Marsala tonight, and both my husband and I thought it was slap your grandma GOOD!

The Marsala is Pompeian brand. I tasted it the night before, and while I thought it was strong and rather icky, it wasn’t too sweet so into the recipe it went. Their website lists a recipe for chicken Marsala with this product, so I felt they intended it for use in savory dishes.

I flash fried sliced mushrooms in a little Canola oil, removed them from the smokin’ hot skillet, dredged 4-4oz. pounded pork scallopine in seasoned flour, then quick fried them golden at high heat. Remove scallopine and keep warm in the oven with ‘shrooms. Add 1/2 cup Marsala to pan, and scrape to get all the brown bits incorporated. I added about 1/4 cup water, because the intense heat of the pan immediately boiled the wine and sent up a cloud of steam. Add 3 T. butter, the mushrooms and stir until boiling. Add back the scallopine and any juices they may have thrown off, and serve with a little pasta. I used tagliatelle.

To taste the wine on its own, you simply would not believe it was in this gestalt of a few ingredients in the finished product. I will make this again and again.

The pork tenderloin goes on sale whole at $2.99 a pound with no waste. I slice it about 1/2 ” and freeze two slices in a sandwich bag within a freezer bag. The wine is $3.00 for 12 oz., so there are three recipe portions to the bottle. Although I got 8 oz mushrooms for 99 cents, they are usually double that. This still adds up to cheap gourmet eats to die for.