1/2 cup chicken stock(mix: 1 teaspoon chicken base with 1/2 water)
1/2 cup Marsala wine
8 ounces sliced mushrooms
1 tablespoon Campana’s Italian Mustard
Heat oil and margarine in a skillet and saute the garlic until it becomes light brown. Cover chicken cutlets w/flour and saute in oil mixture until golden brown on both sides. Remove from skillet and set aside. ADD the mushrooms and saute until wilted. Pour the Marsala wine into the skillet and mix up the brown bits that are on the bottom. Add the chicken stock and stir well, reducing the liquid in the pan just a little. Add Campana’s Italian Mustard then Return chicken to pan and simmer on low heat for about 15 minutes.
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Campana Spaghetti Sauce
Using our top-selling Spaghetti Sauce as a base ingredient for all our sauces.