Ww Chicken And Shiitake Marsala Recipes

HEALTHIER CHICKEN MARSALA

Steps:

• Pat the chicken breasts dry with a paper towel. Slice each chicken breast in half horizontally. Place each piece between two sheets of wax or parchment paper, and pound with the flat-side of a meat mallet until ¼-inch thick.
• Season generously on both sides with kosher salt and black pepper, and dredge each piece lightly in unbleached all puprose flour. Set aside on a plate or platter for easy access to your stovetop.
• Heat a large (10-inch to 12-inch) stainless steel skillet over medium-high heat. Add 2 tablespoons unsalted butter and 2 tablespoons extra vrigin olive oil to the pan, swirling it around until lightly sizzling. Saute the chicken culets - in batches to avoid over-crowding the pan - until golden on each side, about 4 to 5 minutes. Transfer to a clean platter or small baking sheet and set aside while you prepare the mushroom sauce.
• Wipe or drain the pan of any excess cooking fat, and return to high heat. Add the remaining tablespoon of unsalted butter. Once sizzling, add the sliced mushrooms. Saute over high heat, stirring every so often, until they have shrunk considerably and are lightly caramelized. Season to taste with salt and black pepper.
• Add the finely chopped shallot and garlic to the pan, along with a pinch of salt, and saute until transulcent, stirring frequently, about 2 to 3 minutes. Add the marsala wine to the pan and reduce for about 1 minute to cook off the alcohol. Add 1¼ cups chicken broth, and reduce until slightly thickened and reduced by about half, about 5 minutes. Over low heat, stir in the heavy cream and season to mixure to taste, adding additional salt and pepper if necessary. If necessary, add more chicken broth to reach desired consistency.
• Transfer the cooked chicken cutlets back into the pan, simmering the mixture gently and spooning over the sauce to heat the chicken pieces throughout. Garnish with the chopped parsley and serve immediately.

WEIGHT WATCHERS CHICKEN MARSALA

Steps:

• Sprinkle chicken with salt and pepper.
• Heat oil in a large nonstick skillet over medium-high heat.
• Add chicken and cook through, about 3 minutes on each side.
• Transfer chicken to a platter and keep warm.
• Add mushrooms to skillet and cook, stirring frequently, until browned, about 3 minutes.
• Sprinkle mushrooms with flour, stirring to blend.
• Add the Marsala and broth; bring to a boil.
• Let the mixture simmer until it is slightly thickened, about 5 minutes.

CHICKEN AND SHIITAKE MARSALA SAUCE

Steps:

• Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to1/2 inch thickness using a meat mallet or small heavy skillet.
• Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle salt and pepper over chicken. Add chicken to pan; cook 5 minutes on each side or until done. Remove chicken and drippings from pan; keep warm.
• Heat pan over medium-high heat; recoat pan with cooking spray. Add mushrooms to pan. Coat mushrooms with cooking spray; cook 2 minutes or untill tender, stirring frequently. Add wine and 3 tablespoons onions to pan; cook 30 seconds over high heat. Reduce heat; add butter, stirring until butter melts.
• Add chicken and drippings to pan, stirring gently. Spoon mushroom sauce over chicken; sprinkle with remaining onions.

CREAMY CHICKEN CASSEROLE | WEIGHT WATCHERS

Steps:

• Preheat the oven to 180oC / 350oF /170oC Fan
• Place the flour, salt and pepper in a bag or tub and add the chicken strips. Toss until they are fully coated with the seasoned flour.
• Heat a quarter of the olive oil in a good non stick pan and add a third of the chicken. Turn a few times until the chicken is sealed on all sides and parts of it have turned a light golden brown. Remove from the pan and place in a large casserole dish.
• Cook the rest of the chicken this way - in two more batches, adding 1/4 tbsp of oil to the pan before adding the chicken. The chicken does not have to be cooked through, it just needs to be sealed to prevent it from becoming dry and tough when baked later.
• Add the last 1/4 tbsp of oil to the pan and scrape up any bits of flour that have stuck to the bottom of the pan. Add the chopped onion and fry for a few minutes until they have started to soften.
• Add the mushroom and saute for a few more minutes. Add a couple of tablespoons of water and cook until the mushrooms have softened and all the water has cooked off.
• Add the minced garlic and saute for a further 1 - 2 minutes.
• Remove from the heat and spoon over the chicken strips.

CHICKEN MARSALA (WW RECIPE)

Steps:

• Heat oil in a large skillet over medium-high heat. Add mushrooms and sauté until tender and releasing liquid, about 5 minutes.
• Meanwhile, place chicken on a plate and season both sides with thyme, salt and pepper. Move mushrooms to outer edge of skillet once cooked. Place chicken in center of skillet and sauté until golden, about 2 to 3 minutes per side.
• Add wine to skillet; simmer 1 minute. Add 3/4 cup of broth and simmer, uncovered, until chicken is tender and cooked through, about 8 minutes.
• Dissolve cornstarch in remaining 1/2 cup of broth in a small bowl; add to skillet. Simmer until sauce thickens, stirring constantly and incorporating mushrooms into the liquid, about 1 minute. Serve chicken with mushroom sauce spooned over top. Yields about 3 ounces of chicken and 1/3 cup of sauce per serving.

CHICKEN MARSALA

Steps:

• Put the chicken breasts between sheets of cling film and beat, using a meat mallet or rolling pin, until about 5mm thick. Season with salt and pepper on both sides.
• Put the flour on a plate and dip the chicken in it to coat lightly, shaking off any excess.
• Melt half the butter and oil in a frying pan over medium-high heat and fry the chicken for 2-3 minutes on each side until golden-brown. Set aside.
• Wipe the pan with kitchen paper. Heat the remaining butter and oil over a medium heat and gently fry the shallot and garlic for about 5 minutes until softened. Add the mushrooms and cook for 2 minutes. Add the Marsala and increase the heat to high. Cook until the liquid has reduced in volume by about half. Turn the heat back down to medium, add the stock and chicken. Cook for about 10 minutes. Serve sprinkled with parsley.

CREAMY CHICKEN MARSALA FETTUCCINE

Steps:

• Place the chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of about 1/4 inch. Whisk together the flour, paprika, cayenne pepper, salt, and black pepper in a shallow bowl. Press each chicken breast into the flour mixture on both sides. Tap off excess flour.
• Heat olive oil and 1 tablespoon of butter in a skillet over medium heat until the butter gives off a slightly toasted fragrance, and pan-fry the chicken until browned on both sides, about 3 minutes per side. Set aside. Melt 1 more tablespoon of butter in the skillet, and cook and stir the onion until translucent, about 5 minutes; stir in the shiitake mushrooms, oyster mushrooms, cremini mushrooms, and garlic, and cook until the mushrooms have given off their juice and begun to brown, 10 to 12 minutes.
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the fettuccini, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink. Place the pasta into a serving dish, and toss with 2 tablespoons of butter; season to taste with salt and black pepper, and keep warm.
• After the mushroom juices have evaporated, pour Marsala wine into the sauce, and scrape up and dissolve any browned flavor bits in the bottom of the skillet. Turn heat to high, and stir until half the wine evaporates, about 3 minutes; stir in mascarpone, Dijon mustard, and chicken broth; cook, stirring constantly, until the sauce has thickened slightly, another 3 minutes. Reduce heat to medium-low; return cooked chicken breasts to the sauce. Cook until the chicken juices run clear and the sauce has thickened, about 5 minutes. Stir in parsley. Serve with buttered fettuccine.