Dijon "Fried" Chicken

Okay, in my attempt to be healthy this week, I'm trying to keep the meals low cal/low fat. This chicken dish is fast and super easy.

Morgan doesn't like large chicken breasts (I could make some more inappropriate comments about breast sizes but I will refrain), and I hate pounding them out, unless I'm making a rolled chicken dish. So, here's my time saving tip: Take the breasts and a sharp knife and slice it horizontally to make two thin pieces (don't slice them in half, then you'll just have two thick strips).

Ingredients:
2 thin chicken breasts
2 Tablespoon dijon mustard
1/4 cup bread crumbs
2 Tablespoon Parmesan cheese
Pepper

Preheat oven to 475. Coat both sides of the chicken with mustard. Dredge in bread crumbs. Sprinkle with cheese. Place in a pan coated in cooking spray.
Bake for 25 minutes. Chicken will be crispy, flavorful, and juicy!
Serve with a salad and veggies.

Chicken Marsala

Chicken Marsala

2 pounds crimini mushrooms sliced

1 diced garlic clove

2 medium shallots sliced

1 teaspoon thyme

Salt and Pepper

Olive Oil

1 pound thin chicken cutlets -- you can buy them this way or pound them out with a meat hammer

Flour

2 cups low sodium chicken stock

2 cups dry marsala wine (Get it from Trader Joe's -- I think it's 5.00 or so...DON'T get the kind from the grocery store that says "cooking" marsala wine)

Parmasean cheese

1 pound of bow tie pasta (or substitute for garlic mashed potatoes)

Directions -

In a medium - large saute pan drizzle olive oil to coat the pan. Heat on Med. High. Dredge the chicken in flour -- dust off excess flour. Place chicken in hot pan. Sear on each side for approx. 5 - 7 minutes on each side. (note: you don't need to cook the chicken all the way through at this point) Remove from pan and set aside. Add more olive oil to the pan and add in mushrooms. Salt and pepper the mushrooms (about a teaspoon). Toss in the pan and allow to incorporate. Cook for 5 minutes. Add in shallots and garlic. Toss together. Cook for 5 minutes. Add marsala wine. Cook for 5 minutes. Add Chicken Stock -- bring to a boil. Keep it boiling for approx 10 minutes. Allow the sauce to reduce a bit to have it thicken up. Taste it, add more salt and pepper if needed. Add in thyme. *** At this point, this can all be done the day before. Just allow it to cool and store in the fridge. The next day bring it to room temp. *** Add chicken to the sauce, allow to simmer for 20 minutes. Cook the pasta -- add salt and olive oil to the boiling water. Combine pasta with sauce, top with cheese. Enjoy!

Italian Sausage soup

This is my go-to soup recipe...thank Aileen for introducing it to me. It's so good! It's very hearty and makes a good meal. You can make it as spicy as you like depending on whether or not you use Hot or Sweet Sausage. I've made the mistake (many times) of adding too much tortellini which makes it more like a pasta, than soup. Just put a cup. I'll have to post pictures soon.

Italian Tortellini Soup with Sausage

1. 3/4 # hot Italian sausage, casing removed & crumbled
2. 5 C. reduced sodium chicken broth
3. 1 141/2 oz can diced tomatoes with Italian herbs, undrained
4. 1 1/3 c. dried cheese tortellini
5. 1 C. zucchini, quartered and sliced


In stockpot, cook sausage, breaking up large pieces. Drain fat if necessary
and return to pan. Add broth, tomatoes with juice. Bring to boil, scraping
up bits stuck to bottom. Reduce heat; simmer 8-10 min. Return to boil
and stir in pasta. Cook 8 min. or until pasta is tender. Add more broth
if needed. Stir in zucchini and simmer until just tender.