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De-Lite-Ful Chicken Marsala

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cooking and recipes News
 
Add to Flipboard Magazine. Fuente: 37 cooks - View all news from this site
De-Lite-Ful Chicken Marsala De-Lite-Ful Chicken Marsala

De-Lite-Ful Chicken Marsala






My daughter and I found Gina Homolka?s Blog, Skinnytaste on Pinterest a few years ago. We loved it and we were very excited when she published her first Cookbook, The Skinnytaste Cookbook: Light on Calories Big on Flavor.   I had to buy a copy right away and of course, I had to buy one for my daughter! I love my daughter?s passion for cooking and she has done great getting healthy meals together after long days at the office. I admit that I didn?t do as well when she was growing up. We had a ton of after-school activities and our meals suffered because I never really had a good game plan. I didn?t get into the swing of things until after I retired. 
Gina takes your favorites and makes them quick, easy and calorie friendly.  From Guiltless Chocolate Chip Pancakes to Thai Coconut Mussels, there is something delicious for all.  Some of my favorites are the Buttermilk Oven ?Fried? Chicken, Cheesy Cauliflower Mash and Warm Apple Pear Crumble.Buttermilk Oven Fried ChickenWarm Apple Pear Crumble I?m in a Cookbook Group of 15. We each choose a book and then it rotates amongst the 15 members.  Skinnytaste was chosen last year and it was huge hit. Some of their favorites were the Curried Chicken Salad, Mongolian Beef and Broccoli, Bangin? Good Shrimp and Chicken Cordon Bleu Meatballs. I think you will enjoy this cookbook, as much as they did.
I ask my daughter to join this challenge by cooking her favorite dish. She choose the Chicken Marsala on the Lighter Side and Roasted Sesame Green Beans. I think she did a great job, made this Momma very proud! I hope you enjoy it.
De-Lite-Ful Chicken MarsalaRecipe by Katie Mire and Introduction by Linda Mire @ Seasons to SeasoningsAdapted from Chicken Marsala on the Lighter Side, Page 167, The Skinnytaste Cookbook:  Light on Calories, Big on Flavor by Gina Homolka
2 large (8 ounces each) boneless, skinless chicken breastSaltPepper¼ cup + ¼ teaspoon all-purpose flour1 tablespoon unsalted butter2 teaspoons olive oil3 garlic cloves, minced¼ cup finely chopped yellow onion8 ounces sliced Cremini mushrooms3 ounces mini Portobello mushrooms½ cup 88% fat-free chicken broth2 tablespoons chopped fresh parsley
1.  Begin by preheating your oven to 200 degrees.    2.  Slice your chicken breast in two pieces, horizontally.3.  Take one chicken breast half, place between two pieces of plastic wrap, and gently pound until it is about ¼ inches thick.  Repeat with all the remaining chicken breast halves.4.   Lightly salt and pepper all the chicken breast halves.5.   Place the ¼ cup of flour on a plate and lightly dredge all the chicken breasts in the flour, shake off any excess.6.   Combine ½ tablespoon of unsalted butter and 1 teaspoon of olive oil in large non-stick skillet on medium-high heat.7.   When butter has melted, add chicken breast to the pan. Cook until golden brown, about 3 minutes per side.8.   Transfer chicken breast to...


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Source of news: 37 cooks
Source of publication: 23-02-2016 18:56
visto: 6

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