Chicken Marsala Phase II
6 skinless boneless chicken breasts
1/2 teas tomato paste
1/2 Cup Marsala Wine
2 Tbls Butter
2 Tbls Olive Oil
1 small onion
S&P to taste
Flatten chicken breasts and dredge in flour. Dissolve tomato paste in Marsala. Heat oil and butter in fry pan, sautÃ© onion till translucent, add chicken and brown on both sides, season w/ S&P, add marsala mix, cook till sauce thickens. remove to platter. and make the following.
12 oz white or crimini mushrooms or a mixture of both
2 Tbls. Butter
1 Tbls. Olive Oil
1 clove garlic minced
S&P to taste
Fresh parsley for garnish
Clean mushrooms w/damp paper towel do not rinse w/ water. Slice mushrooms, put in frying pan, add butter and olive oil, sautÃ© for a few minutes till they start to brown. Add wine and S&P. cook till liquid is absorbed spoon over chicken and garnish w/ fresh parsley sprigs
Curried Chicken Salad Phase I or II
3 med. or 4 lg. Chicken Breast cooked and diced.
Â½ cup Mayo
Â¼ cup sliced Green Onion
Â½ cup Celery Diced
Â½ teas curry powder
Salt and Pepper to taste
Mix all ingredients together. Serve as a stuffed tomato, on top a salad for Phase I, As a sandwich, wrap or on a bed of lettuce with whole wheat crackers for Phase II.
Chicken Fajitas Phase II
2-3 Chicken breast cut in strips
1 cup â€œLegalâ€ Italian Salad dressing
1 each Green Pepper and Onion (sliced in thin strips)
Whole Wheat Tortillas
Low fat or fat free sour cream
Cook chicken in dressing over med high heat, till dressing evaporates and chicken is well browned.
Stirring frequently. Add peppers and Onions, cover and turn down to low heat. Simmer 5- 7 min. till tender. Fill tortillas with chicken mix, add sour cream, fold over and enjoy.
Chicken, Wild Rice and Mushroom Casserole
1/2 cup chopped onion
1/4 cup chopped celery
1T Olive Oil
1 1/2 lbs cooked cubed chicken breast
1/2 lb sliced fresh mushrooms
2 cups cooked brown rice( prepare as package directs)
1 cup cooked Wild rice (prepare as package directs)
1/4 cup red wine
1 cup fat free Sour Cream
1/2 t Curry Powder
1/2 t salt
1/8 t white pepper
Preheat oven to 350 Deg.
SautÃ© onions and celery in Olive Oil till translucent. add mushrooms and cook till tender. Mix all ingredients together in large bowl. Bake in a greased casserole, covered for 30 min. Remove cover and bake for another 15 to 20 min. Serves six to eight.
This makes an elegant dish for dinner parties that is totally south beach.
Mango Chutney Chicken Salad
4 cooked chicken breast (diced)
5 T Mango Chutney(Steel's Low Carb) (processed in food processor till smooth)
1/2 cup mayonnaise
1 celery stalk diced small
2 green onions sliced thin(reserve 1 T of Green tops for topping salad)
1/4 Slivered Almonds (reserve 1 T for topping salad) toasting optional
Mix all ingredients except for reserved 1 T each of almonds and Green Onions, and chill for 1 hour. Serve on a bed of lettuce. Top with sprinkle of almonds. Serve with Whole Wheat crackers. Serves 4-6
Mango chutney can be found on this website under Low Carb Products, not the one under Sugar Free
BUFFALO CHICKEN BREAST
4-6 chicken Breast (pounded flat with meat mallet)
1/2 t garlic powder
1/2 t onion powder
4 T ICBINB
If making Blue cheese dressing make it first. Recipe below.
1 small bottle "Crystal" hot sauce
1 stick ICBINB
(Sauce) In small saucepan, put hot sauce and ICBINB in and cook on med high till boiling then turn to med and simmer while cooking chicken.
(Chicken) Put 2T ICBINB in non stick fry pan heat on med. high heat. Dust chicken with garlic and onion powders. Cook 7-10 per side till slightly browned. Drain and serve with sauce drizzled over top. Serve with blue cheese dressing and celery sticks. serves 4-6
Blue Cheese Dressing
1 package "Blue Cove" blue cheese crumbled with fork
1 cup mayonnaise
4 T red wine vinegar
2 t Splenda
1/4 cup low fat sour cream
1 clove garlic put through garlic press
Mix all ingredients and chill.
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