Easy Chicken Marsala

I cannot express what an amazing this "Easy Chicken Marsala"recipe is. I know you'll be making it again, and again and again.

Ingredients

1/2 cup all-purpose flour
1 tablespoon our Essence Seasoning
2 (6 to 8-ounce) boneless, skinless chicken breasts, cut in halves and pounded thin
1 tablespoon extra olive oil 
4 tablespoons butter
3 cups sliced mushrooms (cremini, oyster, shiitake)
3/4 cup Marsala Wine

1/4 cup white cooking white
1 cup chicken stock
Sea salt and freshly ground black pepper
Chopped chives, garlic chives or parsley, for garnish

Directions

In a shallow bowl or plate combine the flour and Essence Seasoning and stir to combine thoroughly. 

Quickly dredge the chicken breast halves in the seasoned flour mixture, shaking to remove any excess flour.

Heat the oil in a large skillet over medium-high heat until very hot but not smoking. 

Add 1 tablespoon of the butter and cook the chicken breasts until golden brown on both sides, about 3 minutes per side. 

Transfer to a plate and set aside. 

Add 1 tablespoon of the remaining butter to the pan and add the mushrooms. 

Cook, stirring frequently, until mushrooms are golden brown around the edges and have given off their liquid. 

Add the Marsala wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan. 

When the wine has reduced by half, add the chicken stock and cook for 3 minutes, or until the sauce has thickened slightly. 

Lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened, about 5 to 6 minutes. 

Swirl in the remaining 2 tablespoons of butter, add salt and pepper, to taste. 

Garnish with chopped chives and serve immediately over rice or pasta.

Easy Chicken-Mushroom Quesadillas

Eating Healthy in 2009. Copyright 2007 Ellie Krieger, All Rights Reserved.

 

Prep Time: 12 min

Inactive Prep Time: --

Cook Time: 16 min

Level: Easy
Serves: 4 servings

Ingredients

• 1 tablespoon canola oil
• 1 large onion, chopped (about 2 cups)
• 8 ounces white button mushrooms, (about 3 cups)
• 3 cloves garlic, minced
• 2 cups cooked chopped skinless, boneless chicken breast (1 breast half)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon dried oregano
• 2 cups baby spinach leaves, sliced into ribbons
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 4 (10-inch) whole-grain flour tortillas
• 1 cup shredded Mexican cheese mix or Cheddar
• 1/2 cup salsa
• 1/4 cup reduced-fat sour cream

Directions

Heat the oil in a large skillet over a medium heat. Add the onions and mushrooms and cook until the mushroom water is evaporated and they begin to brown, 5 to 7 minutes. Add the garlic and cook for 1 minute more. Add chicken, cumin, chili powder and oregano and stir until all spices are incorporated. Add spinach, salt and pepper and cook until spinach is wilted, about 2 minutes.

Lay 1 tortilla on a flat work surface and sprinkle with 1/4 cup shredded cheese. Spoon 1/2 chicken and vegetable mixture on top of cheese, then top with an additional 1/4 cup cheese. Top with another flour tortilla. Heat a large nonstick skillet with cooking spray over medium heat. Carefully place 1 quesadilla in pan and cook 3 minutes. Using a large spatula, gently flip quesadilla and cook an additional 3 minutes until lightly browned and cheese is melted. Repeat with second quesadilla. Slice each quesadilla into quarters. Place 2 quarters on a plate with 1 tablespoon sour cream and 2 tablespoons salsa.