Chicken Marsala ~ light version

I decided to give a light version of Chicken Marsala a try.  Over all it came out pretty well; not perhaps as rich as the versions with butter but still quite tasty indeed.  I made enough for just the two of us and only counted for 4 1/2 points on my weight watchers program!

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  • 1 cup sliced mushrooms
  • 1 tsp olive oil
  • 8 o.z. chicken breast – cut into 2 ~ 4 o.z. portions flattened slightly
  • a sprinkle of thyme, salt and pepper
  • 1/3 cup Marsala wine
  • 1/3 cup chicken stock
  • 2 Tbs cold water
  • 2 tsp cornstarch

In medium skillet heat olive oil and saute mushrooms about 5 minutes.  Push mushrooms to side and add chicken breasts, sprinkle with thyme, salt and pepper and cook for about 3 minutes each side or until browned.  Add Marsala and chicken stock.  Bring to a simmer and cook about 5 more minutes or until chicken is cooked through.  Combine cold water and cornstarch in small bowl.  Add to simmering broth; stir until thickened.

Enjoy ~ Kimberly

Blackened Herbed Chicken

I left Charles to fend for himself this evening and he created some delicious chicken.  A mix of spice and herbs for a tasty blackened style chicken.  Traditionally blackened dishes are cooked in a dry skillet; but we like to use some oil to keep the smoke to a minimum and create a better sear to the meat; plus I think the flavor is so much better this way.

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  • boneless skinless chicken breast
  • 1/4 cup oil
  • 1 Tbs paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp thyme
  • 1/4 tsp cayenne
  • 1/4 tsp marjoram
  • 1/4 tsp dill
  • salt and pepper

Combine spices and season the chicken breasts well; Charles used 3 pieces of chicken for this amount of seasoning.  Heat oil over medium to medium high heat in large skillet.  Cook chicken for 5 – 7 minutes each side or until cooked through.

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Enjoy ~ Kimberly

Simple Chicken Piccata

I wasn’t able to post yesterday due to my internet being down!  Anyway, I am back up and running so without further ado….

I made a simple chicken piccata.  I opted to just use lemon juice and omit the often used wine.  I also didn’t have any fresh parsley on hand so I left that out; dried parsley just doesn’t do much but add a bit of color. The flavor came out great; fresh squeezed lemons add just the right touch and the capers compliment everything nicely. I like to season my flour for the chicken and keep the little bit of sauce simple


Simple Chicken Piccata

  • 2 boneless chicken breasts
  • 2 Tbs olive oil
  • 1/2 cup flour
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp cayenne
  • zest of one lemon
  • juice of one lemon
  • 1 Tbs butter
  • 2 Tbs capers

Pound chicken breasts until thin; cut each into about 4 pieces.

Combine flour, salt, pepper, cayenne and lemon zest.  Dip chicken pieces into flour combination.  In hot skillet with olive oil fry chicken pieces until cooked through and brown on both sides; about 3-5 minutes each side.

Add capers, butter, and lemon juice to pan and heat through and serve over pasta or rice if desired.

Enjoy ~ Kimberly

Chicken Stuffed with Jalapenos and Cream Cheese

I love stuffing jalapeno with cream cheese and I love chicken so it just seemed natural to combine the two together.  I started by pounding out a couple of chicken breasts; I should have maybe flattened them a little more but it still worked very well.  Quite tasty although Charles and I both agreed to use more jalapeno next time!

  • 2 boneless skinless chicken breasts
  • 2 – 3 o.z. cream cheese
  • 2 jalapeno
  • salt and pepper
  • cheddar cheese

Pound chicken breast to even out and thin.  Place 1/2 of the cream cheese in the center of each breast.  Sprinkle with diced jalapeno.

Season with salt and pepper and roll up, tuck in ends to help keep the cream cheese inside the chicken.  Secure with toothpicks and season with a bit more salt and pepper and a bit of cayenne if desired.

Bake at 425 degrees for 30 minutes or until chicken in cooked through and juices are clear.  Sprinkle with cheddar cheese and broil one to two minutes to melt.  Remove from oven and allow to rest 4 – 5 minutes before serving.

Enjoy ~ Kimberly

Chicken Tostadas ~ with salsa fresco, guacamole, and cilantro lime sour cream

I had to revisit a few recipes today.  Chicken tostadas just sounded terrific and I figured I should test some of my posts just to make sure everything was as delicious as when I first made them.  I couldn’t have been happier with the results.  Perfectly seasoned, very spicy, full of flavor …. just the way I like it!

I started off with preparing my cilantro lime sour cream.

I then prepared the Salsa Fresco.  I did only use 1 half of the jalapeno as it was very large and I added a little extra tomato but the chunks were larger so ounce for ounce it was likely about the same.

I then prepared my Taco Seasoning for the chicken.

I haven’t posted my guacamole recipe; perhaps I shall do that tomorrow but here is a picture just to get the mouth-watering!

After all the prep work is done it’s time to cook the chicken.  I used 2 chicken breast which I thinly sliced.  Before cooking I tossed with the taco seasoning.

In a hot skillet with about 1 Tbs olive oil sauté the chicken for about 4 – 5 minutes until cooked through.  Squeeze about 1/2 a lime during the last minute of cooking.

Set aside and prepare corn shells for the tostadas.  I like to fry mine for about 1 minute, sprinkle with salt, and bake for 4 – 5 minutes in a 350 degree oven until nice and crispy. Build your tostadas as desired.

Enjoy ~ Kimberly

Stuffed Chicken Breast ….. seared, poached, and smothered with mushroom sauce

I decided to make stuffed chicken breast for lunch today.  I didn’t feel like going to the grocery so I opted to use what I had on hand.  I went with a mushroom stuffing.  I had picked up extra mushrooms when I was making the lamb and barley soup and knew they would come in handy soon.  I prefer the cremini mushrooms over the white button mushrooms; but sliced button mushrooms were on sale this week and I love a bargain. My execution wasn’t perfect.  I was a tad aggressive when flattening the chicken breast and I didn’t take the time to roll it perfectly and tie it closed; but the end result was delicious. Once smothered in sauce no one will ever know it wasn’t perfectly beautiful!

Stuffed Chicken Breast ….. seared, poached, and smothered with mushroom sauce

  • 8 o.z. mushrooms – sliced
  • 1 Tbs butter
  • 2 chicken breasts – boneless
  • 1/4 cup onion
  • 2 cloves garlic
  • 1/2 cup bread cubes – I used a crusty Italian bread I had left over
  • 1 cup chicken stock
  • 1 Tbs olive oil
  • salt and pepper to taste
  • 2 tsp cornstarch
  • 1 Tbs water

Melt butter in medium skillet.   Dice 1/2 cup of the mushroom and add to skillet.  Stir in onion and garlic and sauté until tender.  About 5 – 10 minutes.

Remove from heat and stir in bread cubes and 1/2 cup of the chicken broth.  Season with salt and pepper if desired.

Allow to cool.  Meanwhile pound chicken breast flat with meat mallet or favorite implement (I use a flat-bottomed cup).

Divide stuffing between breasts and roll up.  Secure with twine or toothpicks if desired.

Add olive oil to skillet and sear 3 – 4 each side.

Add mushrooms and remaining chicken stock.  Cover and simmer over medium low heat for about 15 minutes or until cooked through.  Remove chicken from skillet and allow to rest 4 – 5 minutes before slicing.  Mix together cornstarch and water; bring mushrooms and broth to boil; stir in cornstarch mixture until thickened.  Slice chicken breast and pour sauce over top.

Enjoy ~ Kimberly

Chicken with Lemon, Capers, and Pasta

I was fixing Charles lunch today when I decided some capers would be delicious.  I didn’t exactly make a piccata, but very similar flavors. Angel hair pasta seemed like the perfect touch and just as I was finished Charles comes to the kitchen to see what I am doing; only to remind me he wasn’t taking lunch today as they are giving away hot dogs at work.  So, I imagine he will come home complaining of heart burn and I will remind him of the fabulous lunch I made for him that is still waiting in the fridge for tomorrow!  I had the tiniest taste and I think it will be delicious!

Chicken with Lemon, Capers, and Pasta

  • 1 boneless chicken breast – sliced or diced
  • salt, pepper, and a dash of cayenne if desired
  • 1 Tbs olive oil
  • zest of one lemon
  • juice of half a lemon
  • 2 tsp capers – drained and rinsed
  • 2 o.z. uncooked angel hair pasta – cooked according to package directions

Heat olive oil over medium heat.  Season chicken with salt, pepper, and cayenne (if desired).  Add chicken to skillet and sauté 5 minutes until browned on one side.  Flip pieces over and sprinkle with lemon zest.  Continue cooking until chicken is cooked through; another 5 minutes.  Add lemon juice and capers; remove from heat and pour over cooked pasta.

Enjoy ~ Kimberly