Month: February 2020

Chicken in Cherry Marsala Sauce

Chicken in Cherry Marsala Sauce

  • 1/3 cup dried cherries
  • 1/3 cup Marsala
  • 2 tsp olive oil
  • 4 Skinless Boneless Chicken Breast 6 oz each
  • 1/2 tsp salt (divided)
  • 1/2 tsp black pepper (divided)
  • 1 tsp butter
  • 1/4 cup finely chopped shallots
  • 1 Tbs chopped fresh thyme
  • 1/2 cup Chicken Broth (less-sodium chicken broth)
  1. Combine cherries and Marsala in a small microwave-safe bowl. Microwave at high for 45 seconds, and set aside.
  2. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 4 minutes on each side or until done. Remove chicken from pan; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cover and keep warm.
  3. Add butter to pan, and cook until butter melts. Add shallots and thyme; sauté 1 minute or until tender. Stir in broth, scraping pan to loosen browned bits. Add cherry mixture, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper; bring to a boil. Reduce heat to medium, and simmer 2 minutes or until sauce is slightly thick. Serve chicken with sauce.

Chicken Marsala

Chicken Marsala

  • 4 skinless ((6-ounce) boneless chicken breast halves)
  • 1/4 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 2 Tbs all-purpose flour
  • 1 Tbs olive oil
  • 1 cup presliced mushrooms
  • 1/2 cup Marsala wine
  • 1/2 cup fat-free (less-sodium chicken broth)
  • 2 Tbs fresh lemon juice
  • 1 Tbs chopped fresh parsley
  1. Place chicken between 2 sheets of heavy-duty plastic wrap; pound each piece to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle both sides of chicken evenly with salt and pepper. Place flour in a shallow dish. Dredge chicken in flour, turning to coat; shake off excess flour.
  2. Heat olive oil in a large skillet over medium-high heat. Add chicken; cook 3 minutes on each side or until browned. Remove chicken from pan; keep warm. Add mushrooms, wine, broth, and juice to pan; reduce heat, and simmer 10 minutes or until mixture is reduced to 2/3 cup. Return chicken to pan, turning to coat well. Cover and cook 5 minutes or until chicken is done. Sprinkle with parsley.

Chicken Milanese with Spring Greens

Chicken Milanese with Spring Greens

  • 3/4 teaspoon fresh lemon juice
  • 3/4 teaspoon white wine vinegar
  • 1/2 teaspoon minced shallots
  • 1/4 teaspoon kosher salt — divided
  • dash sugar
  • 12 ounces skinless (boneless chicken breasts)
  • 1/3 cup dry breadcrumbs
  • 2 tablespoons grated Parmigiano-Reggiano
  • 2 tablespoons all-purpose flour
  • 1 egg white — lightly beaten
  • 1/4 teaspoon black pepper — divided
  • 5 teaspoons olive oil — divided
  • 2 cups packed spring mix salad greens
  • 2 lemon wedges
  1. Combine juice, vinegar, shallots, 1/8 teaspoon salt, and sugar; let stand 15 minutes.
  2. Place chicken between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet.
  3. Combine breadcrumbs and cheese in a shallow dish. Place flour in a shallow dish. Place egg white in a shallow dish. Sprinkle chicken with 1/8 teaspoon salt and 1/8 teaspoon pepper. Dredge chicken in flour; dip in egg white. Dredge in breadcrumb mixture. Place chicken on a wire rack; let stand 5 minutes.
  4. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes. Turn chicken over; cook 2 minutes or until browned and done.
  5. Add 2 teaspoons oil and 1/8 teaspoon pepper to shallot mixture; stir with a whisk. Add greens; toss gently. Place 1 chicken breast half and 1 cup salad on each of 2 plates. Serve with lemon wedges.

Chicken Enchiladas with Salsa Verde

Chicken Enchiladas with Salsa Verde

  • 1 cup chopped onion
  • 1/4 cup chopped fresh cilantro
  • 2 garlic cloves (minced)
  • 1 bottle salsa verde (such as Herdez brand, (7-ounce))
  • 2 cups shredded cooked chicken breast
  • 1/3 cup less-fat cream cheese (softened)
  • 1 cup fat-free chicken broth (less-sodium chicken broth)
  • 8 corn tortillas ((6-inch))
  • Cooking spray
  • 1/4 cup crumbled queso fresco ((1 ounce))
  • 1/2 tsp chili powder
  • 4 lime wedges
  • Cilantro sprigs (optional)
  1. Preheat oven to 425°.
  2. Combine first 4 ingredients in a blender; process until smooth. Combine chicken and cream cheese in a large bowl. Stir in 1/2 cup salsa mixture. Reserve remaining salsa mixture.
  3. Bring broth to a simmer in a medium skillet. Working with one tortilla at a time, add tortilla to pan; cook 20 seconds or until moist, turning once. Remove tortilla; drain on paper towels. Spoon about 1/4 cup chicken mixture down center of tortilla; roll up. Place tortilla, seam-side down, in an 11 x 7-inch baking dish coated with cooking spray. Repeat procedure with remaining tortillas, broth, and chicken mixture.
  4. Pour remaining salsa mixture over enchiladas; sprinkle evenly with queso fresco and chili powder. Bake at 425° for 18 minutes or until thoroughly heated. Serve with lime wedges. Garnish with cilantro sprigs, if desired.