Tuesday, March 23, 2010

Recipe Break

Not to much going right now....a few more birthday's coming up. In the meantime here's a few recipes... I love to make Chicken Marsala. Check out this quick and easy recipe. Its quick and its tasty and it's pretty healthy.
Doesn't this look Good!!
Chicken Marsala Recipe

2 skinless, boneless, chicken breasts
salt and freshly ground black pepper
1/2 cup all purpose flour or corn starch for gluten-free
up to 1/2 cup olive or vegetable oil
8 ounces container of mushroom, sliced and cleaned
2 tablespoons butter
1/2 cup sweet Marsala wine
1/4 cup chicken stock
1/4 cup sherry or dry white wine
Optional: 2 tablespoons heavy cream (I like to use it)
Garnish with chopped parsley or oregano

Split each chicken breast through the middle to make 2 pieces. Place plastic wrap over them and pound each one flat using a meat tenderizer/mallet until they are about a quarter inch thick. Season a good amount of salt and pepper on both sides of each piece. Place some flour on a plate and and dredge each piece of chicken in it.
Heat the oil over medium-high heat and when the oil is hot fry each piece of chicken for 3-4 minutes on each side until they are golden brown (this may require you to do this in 2 batches). Remove chicken and place them on your serving platter covering them with foil.

Reduce the heat to medium and add butter and mushrooms. Saute mushrooms for 4-5 minutes making sure to season them with salt and pepper lightly. Add marsala wine, sherry, cream, and chicken stock allowing the liquid to reduce slightly – approx. 3 minutes. Pour mushrooms and sauce over chicken and serve. Enjoy!!

I always serve this over Pasta, either Linquini or Angel Hair.

And for Dessert.....How about something  low calorie... Banana Chocolate Parfait

Make in individual glasses so you can't take to much!!


3 medium bananas, sliced
1/4 cup lemon juice
2 cups cold fat-free milk
1 package (1.4 ounces) sugar-free instant chocolate pudding mix
1 cup (8 ounces) reduced-fat sour cream
1-1/2 cups reduced-fat whipped topping
8 chocolate wafers, crushed


In a small bowl, combine bananas and lemon juice; let stand for 5 minutes. In another bowl, whisk the milk and pudding mix for 2 minutes. Refrigerate for 5 minutes. Stir in sour cream.

Drain bananas. Place half of the banana slices in eight parfait glasses; layer with pudding mixture, whipped topping, chocolate wafer crumbs and remaining banana slices. Refrigerate until serving. Yield: 8 servings.
1 Parfait is 183 Calories!!!
recipe courtesy of: Taste of Home

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