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Savory Canning Chicken Marsala Recipe for 2 Months of Meals

Canning Chicken Marsala
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A simple and delicious recipe for canning Chicken Marsala, perfect for preserving this classic dish.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken breasts
  • 1 cup Marsala wine
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1/4 cup all-purpose flour
  • 2 tbsp olive oil
  • 1 tbsp butter
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp dried thyme
  • 1/2 tsp dried oregano
  • 1/4 tsp garlic powder

Instructions

  1. Cut chicken breasts into 1-inch pieces.
  2. Heat olive oil and butter in a large skillet over medium heat.
  3. Dredge chicken pieces in flour and brown in the skillet for 3-4 minutes per side.
  4. Remove chicken and set aside.
  5. Deglaze the skillet with Marsala wine, scraping up browned bits.
  6. Add chicken broth, heavy cream, salt, pepper, thyme, oregano, and garlic powder.
  7. Simmer for 5 minutes until slightly thickened.
  8. Return chicken to the skillet and cook for another 5 minutes.
  9. Transfer the mixture to sterilized canning jars, leaving 1-inch headspace.
  10. Process in a pressure canner at 10 lbs pressure for 75 minutes (pints) or 90 minutes (quarts).

Notes

  • Use a pressure canner for safe canning of low-acid foods like chicken.
  • Check jar seals after cooling; store unsealed jars in the refrigerator.
  • For best quality, consume within 1 year.

Nutrition

Find it online: https://cannedkitchen.com/canning-chicken-marsala-recipe/