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Shop for Family Dinners and Special Events!Macadoodles’ sommelier can assist you with finding the perfect wine to pair with your holiday meal.Les Bourgeois Winners!
Congratulations to Connie Whitehurse, pictured here with Macadoodles wine associate Hope Sanford. Connie is the winner of the Les Bourgeois’   Dinner for Two giveaway!
This Week’s Specials*Prices good for a limited time. Tax not included.  
For a complete list, visit Macadoodles on Facebook.  



PICK OF THE WEEK
Basil Hayden Kentucky bourbon, 750 ml – $32.98(save $11.00)

SPIRITS
SKYY vodka, 1.75L – $19.98
Weston Sun vodka, 1.75L – $14.98 (save $5.00)
TX Texas Straight bourbon, 750ml – $33.98 (save $12)
Wild Turkey 101 whiskey, 1.75L – $39.98J
ack Daniel’s Tennessee whiskey, 1.75L – $39.98
Jack Daniel’s Tennessee whiskey, 750ml – $19.98
Jameson Irish whiskey, 750ml – $22.98
Maker’s Mark, 1.75L – $47.98
Maker’s Mark, 750 ml – $23.98
TX Blended whiskey, 750ml – $25.98 (save $12)  

WINES
Train Station cabernet- $19.98 (save $20)
Marrero vinho verde rose- $7.98
Tom Gore sauvignon blanc- $8.98
Noble Vines 337 cabernet- $9.98
Simply cabernet- $8.98
Kim Crawford sauvignon blanc- $13.98
Toad Hollow chardonnay- $11.38
Seaglass pinot noir- $8.98
Conundrum red blend- $19.98
Bonanza cabernet- $19.98 
FEATURED WINE:
Meiomi Chardonnay – $11.98 Layers of pineapple, ripe stonefruit and lemon peel. Pair this with grilled chicken breast and corn on the cob. 
Take an additional 10% off these prices when you buy at least six bottles of wine any day of the week. 15% off on Wine Tuesdays!
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Chicken Marsala 
Ingredients:
4 skinless, boneless, chicken breasts (about 1 1/2 pounds)
All-purpose flour, for dredging 
Kosher salt and freshly ground black pepper 
1/4 cup extra-virgin olive oil
4 ounces prosciutto, thinly sliced
8 ounces crimini or porcini mushrooms, stemmed and halved
1/2 cup sweet Marsala wine
1/2 cup chicken stock 
2 tablespoon unsalted butter
1/4 cup chopped flat-leaf parsley 

Directions: Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them; pound with a flat meat mallet, until they are about 1/4-inch thick.
Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.
Heat the oil over medium-high flame in a large skillet. When the oil is nice and hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess.
Slip the cutlets into the pan and fry for 5 minutes on each side until golden, turning once – do this in batches if the pieces don’t fit comfortably in the pan.
Remove the chicken to a large platter in a single layer to keep warm.
Lower the heat to medium and add the prosciutto to the drippings in the pan, saute for 1 minute to render out some of the fat.
Now, add the mushrooms and saute until they are nicely browned and their moisture has evaporated, about 5 minutes; season with salt and pepper.
Pour the Marsala in the pan and boil down for a few seconds to cook out the alcohol. Add the chicken stock and simmer for a minute to reduce the sauce slightly.
Stir in the butter and return the chicken to the pan; simmer gently for 1 minute to heat the chicken through.
Season with salt and pepper and garnish with chopped parsley before serving.  
*Recipe courtesy of Tyler Florence of the Food Network 
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