Marsala Sauce

1. 2 cups chicken broth.
2. ½ beef bouillon cube.
3. ¼ cup heavy cream.
4. 1 teaspoon Worcestershire sauce.
5. ½ teaspoon onion powder.
6. ½ teaspoon mustard powder.
7. ¼ teaspoon dried thyme.
8. 3/4 cup dry marsala wine, see notes.

Ingredients. Marsala Wine, Mushrooms, Water, Tomato Puree (Water, Tomato Paste), Butter, Modified Food Starch, Contains Less Than 2% Of: Salt, Garlic, Sugar, Spice, Citric Acid, Soy Lecithin, Potassium Metabisulfite.

A convenient shortcut to delicious, Campbell's creamy marsala sauce is made with marsala wine, butter, mushrooms and a unique seasoning mix and adds instant flavor to poultry and pork. Each 11-ounce pouch makes 4+ servings so you can serve up quick and easy meals for the whole family any night of the week.

Use Your Favorite Appliance! Feeling the slow cooker tonight, or what about the oven? Our new Cooking Sauces can be used in whatever appliance you desire.

The first hint to the origins of chicken Marsala is the name of the dish itself. Marsala is a city in the province of Trapani, in Sicily, home to this fortified wine.

Marsala sauce might be traced back to the introduction of French chefs into high Sicilian culture in the early 1800s. Queen Maria Carolina of Naples and Sicily - a sister to Marie Antoinette - imported French chefs because she didn't believe the local cuisine to be sophisticated enough for her court.

CHICKEN BROTH (WATER, CHICKEN STOCK), NOODLES (WHEAT FLOUR, WHOLE EGG), SEASONED CHICKEN (SOY), SALT, CHICKEN FAT, MONOSODIUM GLUTAMATE, CORN STARCH, FLAVOUR, ONION POWDER, YEAST EXTRACT, SPICE EXTRACTS, BETA CAROTENE, DEHYDRATED GARLIC. Nutritional Information is based on our current data.

So, where did the Chicken Marsala dish come from? Legend has it that French families, living in Sicily during the Napoleonic wars, wanted a dish similar to their old country roots, made with gravy. A Sicilian chef whom lived with one of these families created the dish to mirror their request.

Marsala sauce might be traced back to the introduction of French chefs into high Sicilian culture in the early 1800s. Queen Maria Carolina of Naples and Sicily - a sister to Marie Antoinette - imported French chefs because she didn't believe the local cuisine to be sophisticated enough for her court.

While specially designated “slow cooker” sauces are not ideal for stovetop (because they are designed for long cooking to reach their potential), “simmer sauces” can absolutely be used in the slow cooker because their flavors won't be damaged by the low heat of slow cooking.

This means that a meal cooked in a slow cooker retains more antioxidants, vitamins, and minerals than a meal cooked in the oven. It also keeps the freshness and flavours of each ingredient more efficiently and reduces the risk of overcooked or burnt food.

So, where did the Chicken Marsala dish come from? Legend has it that French families, living in Sicily during the Napoleonic wars, wanted a dish similar to their old country roots, made with gravy. A Sicilian chef whom lived with one of these families created the dish to mirror their request.

Marsala, Latin Lilybaeum, town, western Sicily, Italy. It is situated on the Boeo Cape, also called Lilibeo, south of Trapani. It originated as Lilybaeum, which was founded by the Carthaginians in 397–396 bc after the destruction of the offshore island of Motya (modern San Pantaleo) by Dionysius I, tyrant of Syracuse.