Roasted Chicken in a Mushroom Chanterelle Sauce - Front Porch Pantry

Roasted Chicken in a Mushroom Chanterelle Sauce

4.7 star rating 3 Reviews

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Roasted Chicken is topped with a savory and delectable medley of mushrooms and onions in a creamy mushroom chanterelle sauce and served with red skin potatoes.

Trays are oven and microwave friendly. Remove condiments and sauce containers.

Microwave: Remove sleeve, lift the corner of film, place on microwave plate, microwave for 2 minutes or until hot, cut film away from corner edge with knife, and remove. Let stand for 2 minutes. Based on a 1100 watt microwave oven. DO NOT LIFT TRAY, LIFT ON MICROWAVABLE PLATE.

Oven: Remove sleeve, cut film away from corner edge with knife, and remove. Place on oven sheet pan. Heat on 350°F degrees for 20 - 25 minutes until hot. Heat to 165°F degrees (Internal Temperature). Remove tray on pan DO NOT ATTEMPT TO LIFT TRAY BY ITSELF. LIFT TRAY ON MICROWAVABLE PLATE OR OVEN SAFE PAN. USE HOT PADS TO REMOVE.


Chicken, Potatoes, Vegetable Stock (Water, Onion, Carrot, Celery, Salt), Mushrooms (Chanterelle, Portabella, Shiitake, Oyster, Porcini), Heavy Cream, (contains milk), Onions, Corn Starch, Sherry Wine, Contains 2% or less of: Butter (contains milk), Garlic, Thyme, Salt, Parsley, House Seasoning and Spice.

Food Allergy Notice: Though best practices are used when preparing meals, our kitchen environment does contain nuts and gluten so we cannot guarantee the complete absence of allergens.

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