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

Ingredients:
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

Directions:
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!!

Ingredients

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

Directions:

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