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!
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.
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.
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.