TravelTalkOnline Forums People Talk Recipes Boneless chicken breast recipes

Getting ready for our spring trip and of course we are dieting. Does anyone have any low calorie recipes for chicken cutlets? We're getting sick of eating the same old blah cutlets. Thanks

I put mine in a roasting dish with olive oil light salt and pepper add garlic and lemon juice then top with fresh rosemary.

Big Jim...do you cook it??? <img src="http://www.traveltalkonline.com/forums/images/graemlins/jester.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/jester.gif" alt="" />

very close to Jim's recipe, I slice the breast in half, but not all the way thru, put a sprig of fresh rosemary inside the cut, rub a garlic mix (any pwder garlic will work) on the outside, then bbq same as always, remove the rosemary before serving (comes out easy just pull the twig and toss). My fav way to eat ckn brst, may make tonight!

I usually just season them, dredge in a little flour, and saute in olive oil. Keep the cutlets warm, and add some wine to your saute pan, maybe some garlic, shallots, and then other veggies to make a nice sauce. You could use artichoke hearts, and/or diced tomatoes. Capers and lemon zest. Olives and diced tomatoes is a good combo. Add some minced fresh parsley at the end. Just experiment with different combinations of veggies and herbs. For a really smooth and rich sauce, whisk in a pat of butter off the heat at the end. (a teaspoon of butter divided between two servings is negligible in terms of calories and makes a huge difference). Pour the sauce over the chicken cutlets and serve with veggies and brown rice.

Jim, what about a dash of vinegar? don't you add that too? with the lemon and olive oil...i'm getting hungry...

Pound out the breasts to about 1/4" thick... cut in half, if too large...
lightly flour, if desired...
Olive oil in a HOT frypan, saute an onion & fresh mushrooms...
then add butter & garlic, cook garlic for about 45-60 seconds...
(You don't need much olive oil or butter for this... maybe 2 tbsp. of each)...
add chicken and a splash of dry white wine...
cook quickly on each side til juices flow clear... about 5 minutes a side, if that... (do not overcook)...
Only takes about 15 minutes to make... and very moist!
serve with veggies and maybe some rice or mashed potatoes...

Anon, I got the following recipe many years ago from a Weight Watchers cookbook. I think it is very tasty.

Chicken Marsala
4 t Margaine (I use butter) (1 T plus 1 t)
10oz. Boneless, skinless chicken breast
1 T Minced shallots
1 c Sliced mushrooms
1/2 c Dry Marsala wine
1/4 c Instant chicken broth
1 t All-purpose flour
1/4 t Salt
Fresh ground pepper to taste

In 9 or 10 inch non-stick skillet heat margarine over medium heat until bubbly and hot; add chicken and cook, turning once, until browned on both sides. Remove to plate and keep warm. Add shallots and mushrooms and cook until softened; add wine and cook, stirring occasionally, until liquid becomes slightly syrupy, about 4 minutes. Replace chicken breasts and cook until heated through.
In measuring cup or small bowl combine broth and flour, stirring to dissolve flour; pour over chicken mixture and cook, stirring constantly, until sauce thickens. Sprinkle with salt and pepper and serve.
Serves 2

Enjoy

OH... we love Chicken Marsalla!
I use lots of onions/mushrooms/shallots...
served over High Fiber noodles!
a staple for us! at least once a month!

I love it, too. In fact I took chicken out of the freezer to make my birthday meal with tonight. I think I'm going to splurge and have garlic mashed potatoes with it instead of a pasta dish.

Sounds good Annie! Wish I could drop by to enjoy it with you! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Joy.gif" alt="" />

Wish you could too, Elizabeth!

Well I just finished eating this and was pleased with how it came out. I doubled the sauce and more than doubled the shallots and mushrooms. Used baby bellas. The chicken breasts were huge! I pounded them so they would cook evenly. Recipe calls for putting chicken back into wine, shallots and mushroom mixture and then thickening it. I thickened first...easier to do. Had some garlic mashed potatoes, steamed asparaugs and a glass of Pinot Grigio. And for this "special occasion" <img src="http://www.traveltalkonline.com/forums/images/graemlins/Laugh.gif" alt="" /> I even sat down and ate at the table. I usually eat in front of the TV. A big NO NO. I have enough left over for at least two more meals. And now I have to go clean up my mess! Paul always used to clean up for me...said I was the messiest cook there was!

I love using boneless skinless chicken breast to make Stir Fry! I just cut the chicken into bite-size chunks... add any kind of veggies that sounds good... some yakisoba noodles... PURE YUMMINESS!

~~Deb

annie, it's been a long time since i've had chicken marsala. no marsala wine in the pantry, so i decided to make something pretty similar using this recipe:
http://allrecipes.com/Recipe/Chicken-Breasts-with-Balsamic-Vinegar-and-Garlic/Detail.aspx
i was looking for something relatively quick and easy because i'm sick with a bad cold. the reviews were good so i decided to give this one a try. i used two chicken breasts, omitted the flour based on some reviews, and sliced it after cooking. i made the rest as 4 servings so there'd be enough sauce to serve over pasta. have no idea really how it tasted because of this stupid cold, but the boyfriend said it was good.



i also made a chicken and zucchini stir fry earlier today for lunch and will post if anyone wants. no picture because i was too sick to look for the camera. again, i was told it was good.

That recipe looks very similar to this one, which I thought I had already posted here, but I guess I haven't. This is what my daughter requests every year for her birthday. It's very easy to scale it to make more or fewer servings.

Sauteed Chicken Breasts with Mushroom Sauce

Serves 6

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 tablespoons flour
3/4 teaspoon ea salt and pepper
6 boned and skinned chicken breasts
6 teaspoons vegetable oil
24 ounces fresh mushrooms -- sliced
1 cup onion -- finely chopped
1 1/2 cups chicken broth
6 tablespoons balsamic vinegar
6 cloves garlic -- sliced
4 1/2 teaspoons fresh thyme
3 tablespoons butter

Combine flour, salt and pepper in a ziplock bag. Flatten chicken to an even thickness and shake in flour mixture. Heat oil in nonstick skillet over medium heat. Add chicken and saute three minutes on each side. Remove to platter and cover to keep warm. Using same skillet over medium heat, combine mushrooms and onion and cook 5 minutes or until golden. Add broth, vinegar, garlic & thyme. Bring to a simmer and cook 4 minutes. Remove from heat; stir in butter. Spoon sauce over chicken and serve.

CS and Georgia...both sounds great! I love chicken and eat a lot of it. There are so many different ways to cook it.

CS, hope you are feeling better.

here's a good recipe- healthy and delicious.

cellophane noodles with chicken, serves 2

2 pkgs (1.7oz each) cellophane noodles
1/2 lb boneless, skinless chicken breast
1 tsp salt
2 tbsp fish sauce
2 tbsp lime juice
1 scallion, chopped
1/2 cup cilantro, chopped
hot pepper to taste

soak noodles in warm water for 10mins. drain and cut into 4" pieces.

in a medium pot, bring 3 cups water to boil on high heat. add chicken and salt; cook for 10mins. take out chicken and cool.

while chicken is cooling, continue boiling the broth. add the noodles, stir well, pour into strainer, and immediately transfer to a large mixing bowl. do not let out all the excess water. let cool for 5mins.

while the noodles are cooling, shred the chicken and add it to the noodles. add fish sauce, lime juice, scallion, cilantro, and hot peppers; mix well.