Wednesday, October 19, 2005

Mushroom-Marsala Chicken

1/2 cup less sodium chicken broth
1 tsp cornstarch
2 boneless skinless chicken breasts
Cooking spray
1/4 tsp salt
1/4 tsp pepper
1/4 cup Italian-seasoned bread crumbs
8 oz sliced mushrooms
1/4 cup dry Marsala wine
1 tbs. butter

Combine chicken broth and cornstarch, set aside.

Place chicken between 2 pieces of heavy duty plastic wrap; pound to a 1/2 inch thickness. (If you don't have a meat mallet, use the bottom of a sauce pan). Coat with cooking spray, sprinkle with salt and pepper. Sprinkle 2 tablespoons breadcrumbs evenly over each chicken breast half; coat with cooking spray. (You could also dredge in flour then egg wash before the bread crumbs; this way saves some calories).

Place a large non-stick sillet over medium heat until hot; add chicken. Cook 3 minutes on each side or until done. Remove chicken from pan; cover and keep warm. (More flavor but more calorie option: you could saute in a regular pan with olive oil if desired).

Heat same skillet, coated with cooking spray (or olive oil), over medium high heat. Add mushrooms and shallots; cook 4 to 5 minutes or until tender, sitrring occasionally. Add wine; cook 1 minute. Add chicken broth mixture; cook 2 to 3 minutes or until sauce is thickened. Remove from heat; add butter, stirring until butter melts. Serve sauce over chicken.

Delicious with wild rice pilaf and a green vegetable. We had with merlot tonight, which was a nice compliment to the marsala.

5 comments:

Sarah V. said...

Rachel,
What a great idea to have a recipe weblog! I am so excited, as I have been meaning to ask you if I can have some of your recipies! Now I can just print them off! Now that I am moving into my own apartment (yay!) I can try some of them out. Hey, how about posting Mike's favorite, that all-too-creamy-and-bad-for-you poppyseed chicken? (We poor adjunct professors need to learn how to do more with the cheapest of meats)

Ruth Rachel Vendsel said...

Cool - I'm glad you're enjoying dear Sarah! I will find that poppyseed chicken casserole. Yumm. NOT a low-cal dish. I think I got it from Stefani Rea. Any recipe that includes an entire sleeve of Ritz crackers does not qualify as low-cal!!

Feel free to jog my memory if there are other favorites you're wanting, otherwise I will just post as we cook.

Angela B said...

I miss my two beautiful "out of state" daughters! So much fun to see all of this communication.
Mom...

W.Nielsen said...

I'm going to try the Marsala this weekend for Cynthia. You did not know that I had a culinary side did you? It is kind of a past time, and one I especially like to do when I need to think... So given that it has been four months since I last thought, I seems good that I should think while making Chicken Marsala. Thanks for posting all these recipes Rachel.

Ruth Rachel Vendsel said...

Cool, Will! She will love it. Take care that the breadcrumbs don't burn - if you get the heat too high they can burn easily. That's partly why you pound the chicken at the beginning - when it is less thick, it cooks faster.

That's impressive that you can cook and think at the same time!