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Canning Chicken Marsala
Pressure canning chicken marsala preserves this Italian classic for busy weeknights—just heat, thicken the sauce, and serve over noodles, rice, or potatoes.
👥 4 Servings⏱️ Prep & Cook: 2h⏳ Prep: 15 min🔥 Cook: 15 min👤 Ashley Adamant📖 creativecanning
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
📝 Preparation Steps
1
Prepare your canner and jars.
2
Cut chicken breasts into filets. Quarter the whole chicken breasts by first cutting them horizontally so they’re flat cutlets, and then slice them in half from top to bottom. You can also cut them smaller, based on your tastes. Or use chicken tenders, which are already about the right size.
3
Brown chicken in olive oil in a wide pot. Set aside.
olive oil (for browning)2 tbsp
4
In same pot, sauté mushrooms and shallots. Add garlic and cook ⏱️ 30 seconds.
garlic (minced)4 cloves
5
Return chicken to pot. Add broth, Marsala, salt, pepper, and thyme.
dried thyme1 tsp
6
Bring to a boil, then simmer for ⏱️ 5 minutes.
7
Use a slotted spoon to pack solids into jars, leaving 1-inch headspace.
8
Ladle in hot liquid, maintaining headspace. Debubble, wipe rims, and apply lids.
9
Pressure can at 10 lbs (weighted gauge) or 11 lbs (dial gauge), adjusting for altitude.
10
Process pints for ⏱️ 75 minutes and quarts for ⏱️ 90 minutes. Let cool and store.
Nutrition Facts
calories
522 kcal
fat Content
14 g
serving Size
1 serving
fiber Content
2 g
sugar Content
12 g
sodium Content
1480 mg
protein Content
53 g
trans Fat Content
0.03 g
cholesterol Content
147 mg
carbohydrate Content
23 g
saturated Fat Content
2 g
unsaturated Fat Content
9 g
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