Category: Main Dish

Chicken Marsala by Cafe Delites

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Chicken:

  • 2 large boneless skinless chicken breasts, halved horizontally to make 4 fillets (Italian Scaloppini)
  • 1/2 cup flour
  • 1 teaspoon kosher salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black cracked pepper
  • 2 tablespoons olive oil, divided
  • 4 tablespoons butter, divided

Marsala Sauce: Sicilian Wine

  • 1 tablespoon butter as needed
  • 8 ounces brown or Cremini mushrooms, sliced I doubled this because I like mushrooms
  • 4-5 cloves garlic, minced
  • 3/4 cup dry Marsala wine
  • 1 1/4 cup low-sodium chicken broth (or stock)
  • 3/4 cup heavy cream (evaporated milk or half and half may also be used)**
  • 2 tablespoons fresh chopped parsley
  1. Mix the flour, salt, garlic powder and pepper in a shallow bowl. Dredge the chicken in the flour mixture and shake off excess.
  2. Heat 1 tablespoon oil and 2 tablespoons butter in a 12-inch pan or skillet over medium-high heat until shimmering. Fry 2 of the chicken breasts until golden-brown on both sides (about 3 to 4 minutes per side). Transfer to warm plate, tent with foil and keep warm. Repeat the same with the remaining 2 chicken breasts.
  3. In the same pan with remaining pan grease leftover from the chicken, melt 1 tablespoon of butter. Add the mushrooms and for 2-3 minutes until browned, scraping away at any of the leftover chicken bits off the bottom of the pan.
  4. Add : garlic and cook until fragrant, about 1 minute.
  5. Pour in: Marsala and broth , simmer until reduced by half and starts to thicken, (about 10-15 minutes).
  6. Add :cream and chicken back into the sauce. Cook until the sauce thickens (about 3 minutes).
  7. Garnish with chopped parsley and serve immediately. (The sauce will continue to thicken off the heat.)
  8. Serve over cooked angel hair pasta (or pasta of choice), rice, potatoes, cauliflower rice or zucchini noodles

Marsala wine substitutes: Tastessance

  • Madeira wine
  • Port (1/2 cup)
  • Sweet Vermouth (1/2 cup) + Sherry 1/2 cup mixed I used this because I did not have the Marsala wine in the house
  • 2 parts white wine mixed with 1 part brandy and 1/2 teaspoon brown sugar.
  • 3/4 cup of dry white wine mixed with 2-3 teaspoons of brandy

SHRIMP AND BROCCOLI STIR FRY

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  • 1 tablespoon olive oil
  • 1 1/2 pounds medium shrimp, peeled and deveined
  • 24 ounces broccoli florets* about 5 cups
  • 1 teaspoon sesame seeds
  • 1 green onion, thinly sliced

SAUCE:

  • 3 tablespoons reduced sodium soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon brown sugar, packed
  • 1 tablespoon freshly grated ginger
  • 2 cloves garlic, minced
  • 1 teaspoon sesame oil
  • 1 teaspoon cornstarch
  • 1 teaspoon Sriracha, optional

Whisk together:

soy sauce, oyster sauce, rice wine vinegar, brown sugar, ginger, garlic, sesame oil, cornstarch and Sriracha, if using; set aside.

Heat: olive oil in a large skillet over medium high heat.

Add shrimp, and cook, stirring occasionally, until pink, about 2-3 minutes.

Add broccoli, and cook, stirring frequently, until tender, about 2-3 minutes.

Stir in soy sauce mixture until well combined and slightly thickened, about 1-2 minutes.

Garnished with sesame seeds and green onion over rice

Chicken and Broccoli Stir-Fry

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by Skinny taste

  • 0.5 cup low sodium soy sauce 
  • 1 cup chicken broth*
  • 2 tablespoon cornstarch
  • 4 tablespoons mirin
  • 2 tablespoon sugar
  • 4 teaspoons sesame oil
  • 0.5 teaspoon white pepper
  • 2 tablespoon canola oil (divided)
  • 2 tablespoon minced fresh garlic
  • 2 tablespoon minced fresh ginger
  • 2 pound chicken breast (sliced very thinly)
  • 4 cups broccoli florets
  • sesame seeds as garnish (if desired)
  • 1/2 cup of cashews can be added for a change instead of sesame seeds
  1. In a large measuring cup or bowl add the soy sauce, chicken broth, cornstarch, mirin, sugar, sesame oil and white pepper and whisk until everything is completely dissolved.
  2. In a large skillet add one teaspoon canola oil on medium high heat and cook half the chicken until just cooked through, about 2-3 minutes on each side.
  3. Repeat with the second half of the chicken and an additional teaspoon of oil.
  4. Remove the chicken to a plate.
  5. Add in the remaining oil, garlic and ginger and cook for 30-45 seconds until very fragrant but not browned.
  6. Stir the garlic and ginger well and add in the sauce, whisking well.
  7. Add in the broccoli and let the sauce cook for 2-3 minutes until thickened.
  8. Add in the chicken and stir well to coat.
  9. Garnish with sesame seeds/ cashews if desired.

I really like this sir fry sauce, I have used it for beef and shrimp

White Chicken Chili by Mary Hebst

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8 Servings

3 boneless Chicken Breast Boil in a large pot 30 mins., reserve 1 cup of broth and cut chicken in 1″ cubes

1 onion chopped

3 cloves minced fresh garlic

2 tablespoons of oil

1 14 1/2ounce can chicken broth

1 4.5 ounce can of green chilies

3 15 ounce cans Great Northern Beans rinsed& drained

1 teaspoon cumin

1/4 teaspoon cayenne pepper

1/2 – 1 teaspoon died oregano I used fresh chopped tablespoon not bitter

1 cup sour cream when adding to the chili I will spoon some of the hot broth in the container to help with possible curdling then stir in pot

1 cup shredded Monterey Jack cheese

Salt & pepper

Sauté in oil- chicken pot: onion & garlic till onions are clear

ADD:

Chicken broth, reserved broth, green chilies, beans, red pepper, oregano

SIMMER for 1/2 hour stirring every few minutes cz the cheese sticks

ADD:

Sour cream, chicken and cheese continue to simmer till cheese has melted

Faster version I used all the white meat from a rotisserie chicken and 32 ounces of chicken stock and garnished with the left over cup of 32 ounce cheese then I boil my carcass and make soup broth