Skinny Chicken Marsala Food

SKINNY CHICKEN TIKKA MASALA

Steps:

• Heat oil in a large heavy skillet over medium heat. Add the onions and cook until golden.
• Add the crushed ginger, stir for a few minutes then add the garlic and cook another minute. Add cumin, garam masala, turmeric, chili powder, and salt; mix well until fragrant, about 2 minutes.
• Stir in tomatoes, yogurt and milk. Simmer on low heat until sauce thickens, about 10 minutes.
• Add chicken and simmer for 10 - 15 minutes or until cooked through.
• Add a generous amount of chopped cilantro and serve with Bamati Rice or Naan.

SKINNY GIRL CHICKEN MARSALA

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.

EASIER CHICKEN MARSALA

Steps:

• In a medium bowl, stir together the flour, garlic salt, pepper, and oregano. Dredge chicken in the mixture to lightly coat.
• Heat olive oil and butter in a large skillet over medium heat. Fry the chicken in the skillet for 2 minutes, or until lightly browned on one side. Turn chicken over, and add mushrooms. Cook about 2 minutes, until other side of chicken is lightly browned. Stir mushrooms so that they cook evenly.
• Pour Marsala wine over the chicken. Cover skillet, and reduce heat to low; simmer for 10 minutes, or until chicken is no longer pink and juices run clear.

CHICKEN MARSALA

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.

CROCK POT CHICKEN MARSALA

Steps:

• Put the chicken breasts in a 5 quart crock pot. They can go in frozen, but make sure they don't overlap as much as possible.
• Mix the flour, salt, pepper, and basil, and sprinkle over the chicken.
• Pour the wine and broth into the crockpot.
• Dot the butter over the chicken and dump the mushrooms on top.
• Cook LOW for 6 hours.
• When the 6 hours are up, take the chicken out and place on the serving dish. Stir the sauce a little, and spoon the sauce over the chicken.
• Serve over pasta or rice.

SLOW COOKER CHICKEN MARSALA

Steps:

• Stir olive oil and garlic into the bowl of a slow cooker.
• Mix flour, salt, and pepper in a bowl. Pour flour mixture into a large resealable plastic bag; add chicken to bag, seal, and shake to coat chicken with flour mixture. Pour coated chicken and sliced mushrooms into slow cooker.
• Heat Marsala wine in a small frying pan over medium-high heat until reduced, 2 to 3 minutes; pour into slow cooker and cover.
• Cook in slow cooker set to Low until sauce thickens and chicken is cooked through, 4 to 5 hours. If sauce is too thin, mix water and cornstarch together in a small bowl and pour slowly into chicken mixture. Cook in slow cooker set to High until thickened, 15 minutes. Adjust seasonings to taste, garnish with parsley, and serve.

SKINNY CHICKEN MARSALA

Steps:

• Melt smart balance in saute pan. add mushrooms, garlic and shallot. Saute 5 minutes until mushrooms are done.
• Stir marsala into mushrooms and stir up any browned bits; simmer and reduce marsala by half.
• whisk cornstarch into a bit of the chicken broth until smooth; add remaining chicken broth. Pour this into reduced marsala and bring to boil; simmer 2-3 minutes to thicken sauce. Turn off heat and cover pan.
• heat a large skillet to medium heat.
• Season cutlets with salt and pepper to taste.
• Spray cooking spray into the pan and cook about 2 -3 minutes per side. Do this in batches, if necessary.
• Place chicken into marsala-mushroom sauce. Allow to simmer several minutes until chicken is cooked through and sauce is thickened.
• Serve chicken over cooked pasta or brown rice; garnish with parsley.

HEALTHIER CHICKEN MARSALA

Steps:

• In a large resealable plastic bag, combine the flour, 1/4 teaspoon salt, 1/4 teaspoon pepper, and oregano.
• Add chicken breasts to bag and shake to coat.
• Spray a large nonstick skillet with cooking spray, cook chicken in oil over medium heat for 7 to 8 minutes on each side or until juices run clear.
• Remove and keep warm.
• In the same skillet, saute mushrooms in butter for 3 minutes or until tender.
• Stir in broth and wine. Cook for 15 to 17 minutes over medium heat or until liquid is reduced by half. Stir in lemon juice, 1/4 teaspoon salt, and 1/4 teaspoon of pepper.
• Pour over chicken breasts.