Chicken Marsala

Andy · Joined: 26 Jul 2007 Posts: 174

Evelyn Ruut said...

> This is the original recipe. You may want to substitute or omit the
> flour if you are on a very low carb regimen.

You might also want to omit the Knorr's buillion cube if you're managing high
blood pressure and watching your sodium intake. Probably just use the egg
whites if you're watching your cholesterol too.

Recipes posted should also include nutritional info, imho.

Diabetes isn't the only health issue I have. No offense.

Andy

Archived from group: alt>food>diabetic

Evelyn Ruut · Joined: 26 Jul 2007 Posts: 54

This is the original recipe. You may want to substitute or omit the flour
if you are on a very low carb regimen, and serve it with something besides
white rice. I find it doesn't spike me as it is, as long as I keep my
portions in control.

Evelyn's Chicken Marsala

2 huge chicken breasts, cut in half laterally, making 4 filets (or more)

2 eggs - beaten

white flour

Salt and Pepper

1 cup of chicken broth, or water with knorr bouillion cube.

¾ cup of Marsala wine and ¼ cup of lemon juice.

(use cheap Marsala or you will ruin the dish. I use Cribari or other cooking
Marsala).

A box of mushrooms, sliced up.

Approximately ½ cup of olive oil for frying.

In a large frying pan, pour in the oil (at least ½ cup) and begin to heat
up.

Salt and pepper the chicken breasts, then dredge in flour on all sides, then
dip into the beaten eggs, then place gently into the hot pan to brown.

When the chicken fillets are nicely browned on both sides, remove to a plate
while you prepare the sauce.

Put all the sliced mushrooms into the same fry pan, (adding a bit more oil
if needed). Sautee the mushrooms a few minutes.

Place a few spoonfuls of flour into the fry pan and make sure it soaks up
the oil. (I use the leftover flour I dredged the chicken in before dipping
it into the egg). It cannot be dry or white appearing, but must be all
dampened with the oil.

Now add all the liquids at once, on top of the mushrooms, flour and oil..
wine, chicken broth, lemon juice... and stir constantly over the heat till
thickened slightly.

Put the browned chicken breasts back into the pan with the sauce, cover and
simmer for 10 minutes or so, till they are fully cooked through.

Serve over rice. I recommend Basmati white rice cooked in an open
microwave dish.

We used 1 cup of rice and 2 ½ cups of water, and microwaved it on high,
uncovered for about 18 minutes. Fluff with a fork after it is done.

--
Best Regards,

Evelyn

Evelyn Ruut · Joined: 26 Jul 2007 Posts: 54

"Andy" wrote in message @216.196.97.136...
> Evelyn Ruut said...
>
>> This is the original recipe. You may want to substitute or omit the
>> flour if you are on a very low carb regimen.
>
>
>
> You might also want to omit the Knorr's buillion cube if you're managing
> high
> blood pressure and watching your sodium intake. Probably just use the egg
> whites if you're watching your cholesterol too.
>
> Recipes posted should also include nutritional info, imho.
>
> Diabetes isn't the only health issue I have. No offense.
>
> Andy

Hi Andy,

No offense taken. You can substitute low sodium chicken broth for the
cube, egg whites for whole eggs, substitute the flour for a low carb
mix..... all that is up to you.

I posted the original because I still cook this one as is. Also remember
the one bouillion cube is the only salt in the entire dish, if you don't
salt the raw chicken breasts, and that it ultimately makes over two cups of
sauce. You can of course use just a tiny bit of the sauce to get the
flavor, if you like, which would also cut down.

I used to make this recipe using part butter and part olive oil, now I use
only olive oil with no difference in the taste at all. We use lots of
mushrooms too.

--
Best Regards,

Evelyn

Andy · Joined: 26 Jul 2007 Posts: 174

Evelyn Ruut said...

>
> "Andy" wrote in message @216.196.97.136...
>> Evelyn Ruut said...
>>
>>> This is the original recipe. You may want to substitute or omit the
>>> flour if you are on a very low carb regimen.
>>
>>
>>
>> You might also want to omit the Knorr's buillion cube if you're
>> managing high
>> blood pressure and watching your sodium intake. Probably just use the
>> egg whites if you're watching your cholesterol too.
>>
>> Recipes posted should also include nutritional info, imho.
>>
>> Diabetes isn't the only health issue I have. No offense.
>>
>> Andy
>
> Hi Andy,
>
> No offense taken. You can substitute low sodium chicken broth for the
> cube, egg whites for whole eggs, substitute the flour for a low carb
> mix..... all that is up to you.
>
> I posted the original because I still cook this one as is. Also
> remember the one bouillion cube is the only salt in the entire dish, if
> you don't salt the raw chicken breasts, and that it ultimately makes
> over two cups of sauce. You can of course use just a tiny bit of the
> sauce to get the flavor, if you like, which would also cut down.
>
> I used to make this recipe using part butter and part olive oil, now I
> use only olive oil with no difference in the taste at all. We use lots
> of mushrooms too.

Evelyn,

I snagged the recipe and will try some magic for my needs.

Chicken is a favorite meat. I don't eat beef.

I've had to give up a lot of recipes for chicken, my favorite being Thai
Chicken satay with peanut dipping sauce. No brown sugar, it just doesn't
taste the same.

I've been settling on garlic and peppering, etc. the heck out of breast
tenderloins.

I use safflower oil for chicken. Olive oil imparts too much flavor for my
taste using chicken. That and Hains safflower oil is a degree more
monounsaturated than olive oils that I've found. I only mention that since
I have been working at getting better cholesterol results.

I'm newly diagnosed with diabetes since last November so I'm very cautious,
for better or worse, to the point of anality (can I say that?).

Best,

Andy

Andy · Joined: 26 Jul 2007 Posts: 174

Evelyn Ruut said...

> As a person known for being a very good cook, I use a method that works
> well for me. I try a new recipe first just as it appears in the source
> material, then I adjust it next time I cook it, to my taste.

Yes, I do that too.

> Fortunately there are a million different wonderful ways of preparing
> chicken that all taste great! Good luck when you try this recipe out.
> It's easy and the prep time is short.

I'm wondering the nutritional values. I mostly use chicken tenders.

> If you are feeling very "correct" about it, you could put the chicken
> breasts between two sheets of saran and bang them out with a chef's
> mallet to get them thin. I always slice them laterally flat on a
> cutting board while pressing my palm on the breast (very carefully of
> course) to get nice thin fillets. You need a good sharp fillet knife to
> do that. If you don't have one, banging them out with a mallet works
> just as well and is actually more correct.

Evelyn,

I use a ceramic (kyocera) knife so I manage chicken like slicing butter. Smile

Best,

Andy

Evelyn Ruut · Joined: 26 Jul 2007 Posts: 54

"Andy" wrote in message @216.196.97.136...
> Evelyn Ruut said...
>
>>
>> "Andy" wrote in message @216.196.97.136...
>>> Evelyn Ruut said...
>>>
>>>> This is the original recipe. You may want to substitute or omit the
>>>> flour if you are on a very low carb regimen.
>>>
>>>
>>>
>>> You might also want to omit the Knorr's buillion cube if you're
>>> managing high
>>> blood pressure and watching your sodium intake. Probably just use the
>>> egg whites if you're watching your cholesterol too.
>>>
>>> Recipes posted should also include nutritional info, imho.
>>>
>>> Diabetes isn't the only health issue I have. No offense.
>>>
>>> Andy
>>
>> Hi Andy,
>>
>> No offense taken. You can substitute low sodium chicken broth for the
>> cube, egg whites for whole eggs, substitute the flour for a low carb
>> mix..... all that is up to you.
>>
>> I posted the original because I still cook this one as is. Also
>> remember the one bouillion cube is the only salt in the entire dish, if
>> you don't salt the raw chicken breasts, and that it ultimately makes
>> over two cups of sauce. You can of course use just a tiny bit of the
>> sauce to get the flavor, if you like, which would also cut down.
>>
>> I used to make this recipe using part butter and part olive oil, now I
>> use only olive oil with no difference in the taste at all. We use lots
>> of mushrooms too.
>
>
> Evelyn,
>
> I snagged the recipe and will try some magic for my needs.
>
> Chicken is a favorite meat. I don't eat beef.
>
> I've had to give up a lot of recipes for chicken, my favorite being Thai
> Chicken satay with peanut dipping sauce. No brown sugar, it just doesn't
> taste the same.
>
> I've been settling on garlic and peppering, etc. the heck out of breast
> tenderloins.
>
> I use safflower oil for chicken. Olive oil imparts too much flavor for my
> taste using chicken. That and Hains safflower oil is a degree more
> monounsaturated than olive oils that I've found. I only mention that since
> I have been working at getting better cholesterol results.
>
> I'm newly diagnosed with diabetes since last November so I'm very
> cautious,
> for better or worse, to the point of anality (can I say that?).
>
> Best,
>
> Andy

Andy, I buy two kinds of olive oil. I buy the greenish extra virgin olive
oil for all salads and where there will not be high heat cooking. I buy
the so called "light" olive oil, which is a lighter yellow color for frying
on high heat.

For the chicken marsala, the sauce containing olive oil, lemon, wine and
chicken broth create a very rich flavor that is complemented well by using
the greenish, extra virgin olive oil.

As a person known for being a very good cook, I use a method that works well
for me. I try a new recipe first just as it appears in the source
material, then I adjust it next time I cook it, to my taste.

Fortunately there are a million different wonderful ways of preparing
chicken that all taste great! Good luck when you try this recipe out.
It's easy and the prep time is short.

If you are feeling very "correct" about it, you could put the chicken
breasts between two sheets of saran and bang them out with a chef's mallet
to get them thin. I always slice them laterally flat on a cutting board
while pressing my palm on the breast (very carefully of course) to get nice
thin fillets. You need a good sharp fillet knife to do that. If you don't
have one, banging them out with a mallet works just as well and is actually
more correct.

--
Best Regards,

Evelyn

>
>
>

Andy · Joined: 26 Jul 2007 Posts: 174

Evelyn Ruut said...

> Ooooh I am jealous! I have a really good professional fillet knife
......
> and to be honest I am a fusspot about having all good quality kitchen
> utensils, but a ceramic knife is the cat's meow!

Evelyn,

One of my first meetings with the ceramic knife I sliced into my finger.
The blade is so sharp I felt no pain and couldn't tell I'd cut myself since
no blood came pouring out until about five seconds, a few signs. The skin
healed in a second!

I was cooking for myself. I would've tossed the dish otherwise.

I don't let anyone use it.

Sharp objects and me are a challenge!

Best,

Andy

Evelyn Ruut · Joined: 26 Jul 2007 Posts: 54

"Andy" wrote in message @216.196.97.136...
> Evelyn Ruut said...
>
>
>> As a person known for being a very good cook, I use a method that works
>> well for me. I try a new recipe first just as it appears in the source
>> material, then I adjust it next time I cook it, to my taste.
>
>
> Yes, I do that too.
>
>
>
>> Fortunately there are a million different wonderful ways of preparing
>> chicken that all taste great! Good luck when you try this recipe out.
>> It's easy and the prep time is short.
>
>
> I'm wondering the nutritional values. I mostly use chicken tenders.
>
>
>
>> If you are feeling very "correct" about it, you could put the chicken
>> breasts between two sheets of saran and bang them out with a chef's
>> mallet to get them thin. I always slice them laterally flat on a
>> cutting board while pressing my palm on the breast (very carefully of
>> course) to get nice thin fillets. You need a good sharp fillet knife to
>> do that. If you don't have one, banging them out with a mallet works
>> just as well and is actually more correct.
>
>
> Evelyn,
>
> I use a ceramic (kyocera) knife so I manage chicken like slicing butter.
> Smile

>
> Best,
>
> Andy

Ooooh I am jealous! I have a really good professional fillet knife .....
and to be honest I am a fusspot about having all good quality kitchen
utensils, but a ceramic knife is the cat's meow!

--
Best Regards,

Evelyn

Evelyn Ruut · Joined: 26 Jul 2007 Posts: 54

"Andy" wrote in message @216.196.97.136...
> Evelyn Ruut said...
>
>
>
>> Ooooh I am jealous! I have a really good professional fillet knife
> .....
>> and to be honest I am a fusspot about having all good quality kitchen
>> utensils, but a ceramic knife is the cat's meow!
>
>
> Evelyn,
>
> One of my first meetings with the ceramic knife I sliced into my finger.
> The blade is so sharp I felt no pain and couldn't tell I'd cut myself
> since
> no blood came pouring out until about five seconds, a few signs. The skin
> healed in a second!
>
> I was cooking for myself. I would've tossed the dish otherwise.
>
> I don't let anyone use it.
>
> Sharp objects and me are a challenge!
>
> Best,
>
> Andy

After a lifetime of using jerry rigged grocery store knife sharpeners, hubby
bought me a chef's choice sharpener with various slots to put a professional
edge on just about any knife. But every time I sharpen all the household
knives, I ALWAYS manage to nick myself good at least once, till they dull up
a bit.

--
Best Regards,

Evelyn

Andy · Joined: 26 Jul 2007 Posts: 174

Evelyn Ruut said...

>
> "Andy" wrote in message @216.196.97.136...
>> Evelyn Ruut said...
>>
>>
>>
>>> Ooooh I am jealous! I have a really good professional fillet knife
>> .....
>>> and to be honest I am a fusspot about having all good quality kitchen
>>> utensils, but a ceramic knife is the cat's meow!
>>
>>
>> Evelyn,
>>
>> One of my first meetings with the ceramic knife I sliced into my
>> finger. The blade is so sharp I felt no pain and couldn't tell I'd cut
>> myself since
>> no blood came pouring out until about five seconds, a few signs. The
>> skin healed in a second!
>>
>> I was cooking for myself. I would've tossed the dish otherwise.
>>
>> I don't let anyone use it.
>>
>> Sharp objects and me are a challenge!
>>
>> Best,
>>
>> Andy
>
>
> After a lifetime of using jerry rigged grocery store knife sharpeners,
> hubby bought me a chef's choice sharpener with various slots to put a
> professional edge on just about any knife. But every time I sharpen
> all the household knives, I ALWAYS manage to nick myself good at least
> once, till they dull up a bit.

GRINS

Andy

Cheri · Joined: 26 Jul 2007 Posts: 93

Evelyn Ruut wrote in message
...

>Ooooh I am jealous! I have a really good professional fillet knife
......
>and to be honest I am a fusspot about having all good quality kitchen
>utensils, but a ceramic knife is the cat's meow!
>
>--
>Best Regards,
>
>Evelyn

Hey, I have ordinary knives, and your recipe would work just fine for
me. Smile

Cheri

Cheri · Joined: 26 Jul 2007 Posts: 93

Alan S wrote in message ...
>Try some experiments with peanut butter, your favourite
>spices, a little chili and Splenda.

Personally, I like plain old boiled chicken with salt and pepper. I
never get tired of it...and eggs. Fried in Pam, poached, boiled,
deviled, whatever. Smile

Cheri

Evelyn Ruut · Joined: 26 Jul 2007 Posts: 54

"Alan S" wrote in message @4ax.com...
> On Sat, 16 Feb 2008 08:30:37 -0600, Andy wrote:
>
>>Evelyn Ruut said...
>>
>>> This is the original recipe. You may want to substitute or omit the
>>> flour if you are on a very low carb regimen.
>>
>>
>>
>>You might also want to omit the Knorr's buillion cube if you're managing
>>high
>>blood pressure and watching your sodium intake. Probably just use the egg
>>whites if you're watching your cholesterol too.
>>
> Eggs have had a bad press. Lots of goodness in whole eggs
> and ingested cholesterol, in moderation has negligible
> effect on serum cholesterol.
>
>>Recipes posted should also include nutritional info, imho.
>>
> When it's missing it isn't hard to find a good free download
> for appropriate software and work it out yourself. That way
> you can also incorporate your own modifications to meet your
> special needs.
>
> In this case the carb count depends a great deal on how much
> flour remains on the chicken before cooking and the carb
> count for your marsala.
>
>>Diabetes isn't the only health issue I have. No offense.
>>
>>Andy
>
>
> Cheers, Alan, T2, Australia.
> d&e, metformin 1500mg, ezetrol 10mg
> Everything in Moderation - Except Laughter.
> --
> http://loraldiabetes.blogspot.com
> Latest: ACCORD, Foxes and Grapes

Hi Alan,

I think that eggs are a great bonus for diabetics for reasons that they
satisfy the appetite so well as well as a flavor bonus, and their immense
versatility in so many kinds of recipes.

The cholesterol bit is not much of a consideration, all those things
considered.

--
Best Regards,

Evelyn

Alan S · Joined: 26 Jul 2007 Posts: 134

On Sat, 16 Feb 2008 08:30:37 -0600, Andy wrote:

>Evelyn Ruut said...
>
>> This is the original recipe. You may want to substitute or omit the
>> flour if you are on a very low carb regimen.
>
>
>
>You might also want to omit the Knorr's buillion cube if you're managing high
>blood pressure and watching your sodium intake. Probably just use the egg
>whites if you're watching your cholesterol too.
>
Eggs have had a bad press. Lots of goodness in whole eggs
and ingested cholesterol, in moderation has negligible
effect on serum cholesterol.

>Recipes posted should also include nutritional info, imho.
>
When it's missing it isn't hard to find a good free download
for appropriate software and work it out yourself. That way
you can also incorporate your own modifications to meet your
special needs.

In this case the carb count depends a great deal on how much
flour remains on the chicken before cooking and the carb
count for your marsala.

>Diabetes isn't the only health issue I have. No offense.
>
>Andy

Cheers, Alan, T2, Australia.
d&e, metformin 1500mg, ezetrol 10mg
Everything in Moderation - Except Laughter.
--
http://loraldiabetes.blogspot.com
Latest: ACCORD, Foxes and Grapes

Alan S · Joined: 26 Jul 2007 Posts: 134

On Sat, 16 Feb 2008 12:24:33 -0600, Andy wrote:

>I've had to give up a lot of recipes for chicken, my favorite being Thai
>Chicken satay with peanut dipping sauce. No brown sugar, it just doesn't
>taste the same.

Try some experiments with peanut butter, your favourite
spices, a little chili and Splenda.

Cheers, Alan, T2, Australia.
d&e, metformin 1500mg, ezetrol 10mg
Everything in Moderation - Except Laughter.
--
http://loraldiabetes.blogspot.com
Latest: ACCORD, Foxes and Grapes