TEST RECIPE MAIN ASSIGNMENT

Herbed Chicken Marsala

Ria Thakur

Test Recipe Two

Rias Herbed Chicken Marsala
Under 550 calories
Cooking Temperature and Time: 375F for 10 minutes
Serving Size: 4 oz chicken breast with 3 oz of mushroom mixture
Recipe Yield: 28 portions
Equipment and Utensils: large, non-stick skillet, tongs, plate, cutting
board, knife, large baking sheet, saucepan, large spoon, mallet

Ingredients:

Boneless skinless chicken breasts

28 x 4oz each
Salt
3.5 tsp
Pepper
5.25 tsp
Whole wheat flour
2 1/3 c
Extra virgin olive oil
1 Cup + 5 Tbsp
Low-sodium chicken base
7 tbsp
Water
10 c
Sun-dried tomatoes, julienned
2 1/3 c
Fresh rosemary, finely chopped
3 tsp
White button mushrooms, sliced
70 oz = 4 lb + 6oz
Sweet marsala wine
2 1/3 c
Unsalted butter
4 T + 2 tsp
Fresh curly parsley, chopped finely
5.25 oz

Preparation instructions:
Day Before:
1. Pound chicken between two pieces of saran wrap with a mallet
until theyre about one inch thick.
2. Sprinkle chicken with salt and pepper
3. Put all the flour on a plate.
4. Heat oil in a large nonstick skillet over medium heat.
5. Dredge the chicken in the flour to fully coat and shake off any
excess. Add chicken to skillet and fry for two minutes on each

side. These will be fully cooked in the oven the day of service.
Lay on a baking pan and cover with plastic wrap and store in
cooler.
6. Prep the sun-dried tomatoes, mushrooms, rosemary and parsley
for cooking next day.
Day Of:
1. Bake the chicken breasts in the oven for 10 minutes at 375 till
they reach an internal temperature of 165 F. Keep in warmer till
service.
2. In a saucepan, add chicken base, water, salt, pepper, rosemary,
sundried tomatoes, and mushrooms and cook for 5-7 minutes on
medium heat.
3. Add marsala wine and bring to a boil. Add butter and simmer
until butter is melted.
4. Place a chicken breast on a square plate and spoon the
mushroom mixture on top. Garnish with parsley and repeat for
the rest of the chicken. Serve with a smile

Test Recipe One:

Rias Herbed Chicken Marsala
Under 550 calories
Cooking Temperature and Time: Pan fry for 8-10 minutes until
internal temperature of 165F.
Serving Size: 4 oz chicken breast with 3 oz of mushroom mixture
Recipe Yield: 4 portions
Equipment and Utensils: large, non-stick skillet, tongs, plate, cutting
board, knife, saucepan, large spoon, mallet

Ingredients:

Boneless skinless chicken breasts

Salt
Pepper
Whole wheat flour
Extra virgin olive oil
Low-sodium chicken base
Water
Sun-dried tomatoes, julienned
Fresh rosemary, finely chopped
White button mushrooms, sliced
Sweet marsala wine
Unsalted butter
Fresh curly parsley

4 x 4oz each
1/2 tsp
3/4 tsp
1/3 c
3 Tbsp
1 Tbsp
1.5 c
1/3 c
tsp
10 oz
1/3 c
2 tsp
3/4 oz

Preparation instructions:
1. Pound chicken between two pieces of saran wrap with a mallet
until theyre about one inch thick.
2. Sprinkle chicken with salt and pepper
3. Put all the flour on a plate.
4. Heat oil in a large nonstick skillet over medium heat.

5. Dredge the chicken in the flour to fully coat and shake off any
excess. Add chicken to skillet and fry for 4-5 minutes on each
side. Keep in warmer till service.
6. In a saucepan, add chicken base, water, salt, pepper, rosemary,
sundried tomatoes, and mushrooms and cook for 5-7 minutes on
medium heat.
7. Add marsala wine and bring to a boil. Add butter and simmer
until butter is melted.
8. Place a chicken breast on a square plate and spoon the
mushroom mixture on top. Garnish with parsley and repeat for
the rest of the chicken. Serve with a smile

Purchase Requisition for Test One

PURCHASE REQUEST FORM

BEVIER CAF & SPICE BOX
Student Name: Ria Thakur
Class: FSHN 340 M/W
Recipe Name: Herbed Chicken Marsala
Approved By:
th
Date Needed: Wednesday, October 28 , 2015
Item
Chicken breast

Purchase
Unit
4 x 4oz

Specifications

Salt

tsp

Boneless,
Skinless cutlets
Kosher

Black Pepper

tsp

Freshly ground

Flour

1/3 cup

Whole wheat

Olive Oil

1.5 Tbsp

Extra-Virgin

Chicken Broth

cup

Low-Sodium

Sun-dried Tomatoes

1/3 cup

Rosemary

tsp

Mushrooms

10 oz

Wine

1/3 cup

Not packed in oil

not rehydrated,
finely chopped or
very thinly sliced
Fresh, finely
chopped
White button or
cremini (baby
bella), sliced
Sweet marsala

Butter

2 tsp

Unsalted

Parsley

1-2 tbsp

Roughly chopped,
fresh flat-leaf

Order
Number

ORD

Purchase Requisition for Test Two

PURCHASE REQUEST FORM

BEVIER CAF & SPICE BOX
Student Name: Ria Thakur
Class: FSHN 340 M/W
Recipe Name: Herbed Chicken Marsala
Approved By:
Date Needed: Wednesday November 4th, 2015 Test 2
Item
Chicken breast

Purchase
Unit
28 x 4oz

Salt

3.5 tsp

Specification
s
Boneless,
Skinless
cutlets
Kosher

Black Pepper

5.25 tsp

Freshly ground

Flour

2 1/3 cup

Whole wheat

Olive Oil

Extra-Virgin

Chicken Base

21 Tbsp =
1C+5
Tbsp
7 Tbsp

Sun-dried Tomatoes

2 1/3 cup

Rosemary

3.5 tsp

Mushrooms

4 lb + 6 oz
or 70 oz

Wine

2 1/3 cup

Not packed in
oil not
rehydrated,
finely chopped
or very thinly
sliced
Fresh, finely
chopped
White button
or cremini
(baby bella),
sliced
Sweet marsala

Butter

4 Tbsp + 2
tsp
10.5 tbsp
or 5.25 oz

Parsley

Low-Sodium

Unsalted
Roughly
chopped, fresh

Order Number

ORD

flat-leaf
Water

10 cups

Cost Analysis for Test One

Potable

Cost Analysis for Test Two

Advertising Sign

Featuring a student test recipe

Rias Herbed Chicken Marsala

Protein rich, low carb, ~gourmet~ entre

(Broccoli not included)

Menu Card

Rias Herbed Chicken Marsala

Nutrition Analysis:

Evaluation:
I really enjoyed preparing my recipe but definitely ran into some
problems along the way. It was tricky for me to plan out exactly what to
prep before the day of service of my recipe. The chicken needed to be
dredged in flour and pan fried and then that same pan was supposed

to be used to make the sauce for the marsala with all the drippings
from the chicken. However, Carter suggested that I prepared the sauce
the day of service for a higher quality product so I ended up deciding
to make the sauce in a new, clean pan excluding the drippings from
the chicken. Another issue I ran into was if I wanted to flatten out the
chicken or not. This was due to the fact that I was already cooking it on
the stove and then I would also be baking it so I didnt want the
chicken to get too dry after receiving all the comments from Test One
that mentioned that the chicken was a little dry. I chose to flatten the
chicken and just made sure to not bake it too long the day of service to
keep it from getting dry. It was difficult for me to figure out how much
sauce to pour the day of service so that is something that I needed to
pay a closer attention to during test one.
There were also some procurement issues but they didnt hinder
me from creating a satisfactory product. We didnt have a chicken
broth so I had to guesstimate the amount of chicken base and water.
We also didnt have flat leaf parsley so I ended up using curly leaf
which wasnt a big deal at all. I increased the amount of olive oil used
from the original recipe to pan fry the chicken because the pan was
getting dry and the chicken was looking dry. Fortunately, I didnt need
to make any adjustments to meet cost requirements. The recipe came
out to be at 38% food cost which is a bit too close to 40% which was
our target food cost percent. I would suggest using less mushrooms

next time and/or less marsala wine and add some lemon juice instead
for flavor without the added cost. I would suggest standardizing this
recipe one more time to lower costs a little bit more, and also to
understand exactly how much sauce the recipe makes.
This recipe would be a great addition to the Caf menu because
its healthy and everyone seemed to enjoy it. It would go really well
with our mashed potatoes or green beans! Its healthy, delicious and
an Italian favorite. It would make Bevier Caf seem a bit more upscale
as well. Its also very difficult to find chicken marsala around campus!

I think its important for the Caf to continue updating its menu.
Ive only been in this class for a few short months and Im already sick
of the menu! We should always strive to improve the menu to keep up
with the trending ingredients like kale and avocado. After the menu
analysis project, Ive also realized that some entrees just need to be
taken off the menu so it would be a good idea to update the menu and
chicken marsala would be a great addition to it! Its also a good idea to
update our menu with trendier options to keep up with local
competition.