SKINNY GIRL CHICKEN MARSALA
I found this recipe on the Skinny Girl Website. I made it the other night, and it's delicious! I sauteed the mushrooms and then set them aside in a different bowl. I added them again when I added the sauce over the chicken. I made this with whole wheat penne pasta and roasted asparagus: http://www.food.com/recipe/roasted-asparagus-50847.
Provided by Tashi123
Categories Chicken Breast
Time 30m
Yield 2 Chicken Breasts, 2 serving(s)
Number Of Ingredients 9
Steps:
- In a small microwave-safe bowl, microwave butter for 10 seconds, or until melted.
- In a medium bowl, whisk melted butter, broth, wine, and cornstarch until cornstarch has dissolved.
- Bring a large skillet sprayed with nonstick spray to medium-high heat. Cook and stir mushrooms until softened, which is about 5 - 7 minutes.
- Move mushrooms to the sides of the skillet. Season chicken with salt, pepper, and basil, and lay in the center of the skillet. Cook for 4 minutes, stirring mushrooms occasionally. (You can also move mushrooms to another dish and add them again with the broth mixture.).
- Flip chicken. Give broth mixture a stir and add to the skillet. Stirring mushrooms occasionally, cook until sauce has thickened and chicken is cooked through, about 5 minutes.
- MAKES 2 SERVINGS.
Nutrition Facts : Calories 314.1, Fat 7.3, SaturatedFat 3.2, Cholesterol 83.2, Sodium 702.6, Carbohydrate 7.3, Fiber 0.6, Sugar 2.3, Protein 27.4
CHICKEN AMORE!
Steps:
- Preheat the oven to 350 degrees F.
- Bring a skillet sprayed with nonstick spray to medium-high heat on the stove. Add mushroom slices and cook them until softened, about 6 minutes, flipping the slices about halfway through cooking. Remove them from heat and set aside to cool.
- Season chicken cutlets with salt, black pepper, and garlic powder. Lay the cutlets flat, side by side. Spread a cheese wedge over each cutlet and evenly top them with red peppers and basil. Place the mushroom slices horizontally over the basil.
- One at a time, tightly roll the chicken cutlets up from the bottom and around the filling; secure with toothpicks. Place the chicken rolls in a baking pan sprayed with nonstick spray, seam sides down.
- Cover the pan with foil, and bake in the oven for 20 minutes.
- Carefully remove the foil and return the pan to the oven, uncovered, to bake until the chicken is cooked through, about 15 minutes.
- Meanwhile, to make the sauce, combine tomato bisque, sour cream, and Italian seasoning in a microwave-safe bowl. Mix well.
- Once the chicken is fully cooked, cover the sauce and microwave for 1 minute, and then stir well. Remove toothpicks from the chicken rolls, plate them, and evenly cover with the sauce.
- Garnish with additional basil leaves and enjoy!
Nutrition Facts : Calories 271, Fat 4.5 grams, Sodium 720 milligrams, Carbohydrate 13.5 grams, Fiber 1 grams, Protein 37.5 grams, Sugar 8.5 grams
CHICKEN MARSALA
A delicious, classic chicken dish -- lightly coated chicken breasts braised with Marsala wine and mushrooms. Easy and ideal for both a quick weeknight entree AND serving to company.
Provided by Anonymous
Categories World Cuisine Recipes European Italian
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.
- In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.
Nutrition Facts : Calories 447.7 calories, Carbohydrate 13.3 g, Cholesterol 99 mg, Fat 26.6 g, Fiber 0.5 g, Protein 28.8 g, SaturatedFat 9.6 g, Sodium 543 mg, Sugar 2.8 g
CHICKEN MARSALA
Steps:
- In a shallow bowl or plate combine the flour and Essence and stir to combine thoroughly. Quickly dredge the chicken breast halves in the seasoned flour mixture, shaking to remove any excess flour.
- Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 tablespoon of the butter and cook the chicken breasts until golden brown on both sides, about 3 minutes per side. Transfer to a plate and set aside. Add 1 tablespoon of the remaining butter to the pan and add the mushrooms. Cook, stirring frequently, until mushrooms are golden brown around the edges and have given off their liquid. Add the Marsala wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan. When the wine has reduced by half, add the chicken stock and cook for 3 minutes, or until the sauce has thickened slightly. Lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened, about 5 to 6 minutes. Swirl in the remaining 2 tablespoons of butter, add salt and pepper, to taste. Garnish with chopped chives and serve immediately.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
More about "chicken marsala hungry girl style recipes"
CHICKEN MARSALA - RECIPE GIRL
From recipegirl.com
BBQ RANCH SLOW COOKER CHICKEN RECIPE HUNGRY GIRL (7.67 MB ...
From recipesmanuals.com
CHICKEN MARSALA - ERREN'S KITCHEN
From errenskitchen.com
HUNGRY GIRL CHICKEN MARSALA RECIPE POINTS PLUS VALUE = 5! | HUNGRY …
From pinterest.com
CHICKEN MARSALA RECIPES
From allrecipes.com
HEALTHY SHEET-PAN CHICKEN WITH APPLES & SQUASH RECIPE | HUNGRY …
From hungry-girl.com
COPYCAT OLIVE GARDEN CHICKEN MARSALA RECIPE PREPPED IN 10 …
From imhungryforthat.com
CHICKEN MARSALA: HUNGRY GIRL STYLE | RECIPE | HUNGRY GIRL …
From pinterest.com
CHICKEN MARSALA - HUNGRY HAPPENS
From hungryhappens.net
TOP 20 MOST POPULAR HEALTHY CHICKEN RECIPES | HUNGRY GIRL
From hungry-girl.com
CHICKEN MARSALA MEATBALLS - HUNGRY PLANET | PLANT-BASED MEAT
From hungryplanetfoods.com
CROCKPOT CHICKEN CACCIATORE - THE COOKIE ROOKIE®
From thecookierookie.com
ULTIMATE CLASSIC CHICKEN MARSALA RECIPE - LAURA IN THE KITCHEN
From laurainthekitchen.com
You'll also love