Tuesday, September 7, 2010

Chicken Marsala (My Way)

Chicken Marsala....YUUMMM-O. Just so you know, this recipe called for sauteed mushrooms. I have a mushroom hater in the house, so I had to come up with a substitute. My substitute was onion. I sauteed my onions until they were glassy looking, but let's go back to the mushrooms. Mushrooms are low in calories, have no cholesterol, and free of fat and sodium. Mushrooms contain minerals like Selenium, which works with Vitamin E to produce antioxidants that neutralize "free radicals" which can cause cell damage. There have been studies that suggest selenium may reduce the risk of cancer and cardiovascular disease. Potassium is also found in mushrooms. Potassium is good for the heart. What do you think? Low calories, no cholesterol, and free of fat and sodium. The mushroom sounds pretty darn good in my book. I do have some complaints about the mushroom though. They are pretty un-tasty when eaten plain. I like mine in salads, sauteed, and deep fried. Now to move onto my wonderful creation.

This picture is right before it went into the oven. The sauce was made, chicken browned with spices, and onions sauteed. Speaking of onion. Does anyone else have a problem with onions making them sleepy? Is sleepiness a normal symptom from eating onions? Every time I eat onion I get very sleepy, and the sleepiness is resolved by a 15 to 20 minute power nap. OK, tell me I'm odd...

WALLAH!! Finished product, and very tasty. I served the chicken over long grain rice since there was a sauce on the chicken.
Chicken Marsala (My Way)
3 boneless skinless chicken breast halves (4 oz. each) Just so you know, I didn't weigh mine.
1 c. Kraft Greek Vinaigrette salad dressing
1 TBS all-purpose flour
1 tsp Italian seasoning
1/2 tsp. garlic salt
1/4 tsp. paprika
1/4 tsp. pepper
1 TBS olive oil
1/2 c. chicken broth (I used soup base)
1/2 c. white wine (or more chicken broth)
onion rings (I made three slices in my onion)
Flatten the chicken to 1/2 in. thickness. Place in a large resealable plastic bag; add salad dressing. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
Drain and discard marinade. Combine the flour, Italian seasoning, garlic salt, paprika and pepper; sprinkle over both sides of chicken. In a large nonstick skillet brown chicken in 1 TBS olive oil for 2 minutes on each side or until browned. Transfer to a casserole dish (big enough for three pieces of chicken) coated with cooking spray.
Gradually add broth and wine mixture to skillet, stirring to loosen browned bits. Bring to a boil; cook and stir for 2 minutes. Strain sauce; set aside. In the same skillet, saute onion in remaining oil until glassy (you may need to add a little olive oil). Pour sauce over chicken and lay the sauteed onion rings on top. Bake uncovered at 350 degrees F. for 25-30 minutes.
Good Luck~Happy Eating~Enjoy

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