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Margarita Chicken

4 boneless chicken breast halves
1/2 cup tequila
1/2 cup fresh lime juice

Fresh lime wedges

Combine chicken, tequila and lime juice in small shallow
dish. Cover and marinate at least 30 minutes and up to 2
hours, turning occasionally.

Prepare barbecue (medium-high heat) or preheat broiler.
Drain chicken; reserve marinade. Season chicken with salt
and pepper. Grill or broil until just cooked through,
occasionally basting chicken with some reserved marinade,
about 4 minutes per side. Boil remaining marinade in small
saucepan 1 minute.

Cut each chicken breast crosswise into thin slices. Arrange
slices on platter. Garnish with lime wedges. Serve, passing
marinade separately as sauce.

 

CHICKEN BREASTS WITH SHERRIED MUSHROOMS
1 (10 1/2oz) CAN LOW-SODIUM CHICKEN BROTH, UNDILUTED
2 TABLESPOONS ALL-PURPOSE FLOUR
1/4 TEASPOON SALT
1/4 TEASPOON PEPPER
4 (4oz) SKINNED, BONED CHICKEN BREAST HALVES
VEGETABLE COOKING SPRAY
1 TABLESPOON REDUCED-CALORIE MARGARINE, MELTED
2 CUPS SLICED FRESH MUSHROOMS
2 TABLESPOONS MINCED SHALLOTS
1/4 CUP DRY SHERRY, DIVIDED
1 1/2 TEASPOON CORNSTARCH
1 TABLESPOON CHOPPED FRESH PARSLEY

Place broth in a small saucepan. Bring to boil; cook 5 minutes or until reduced to 1 cup. Set aside.
Combine flour, salt, and pepper; sprinkle over chicken. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add chicken; cook 5 minutes on each side or until browned. Remove chicken from skillet, and set aside. Wipe drippings from skillet.
Coat skillet with cooking spray; add margarine. Place over medium-high heat until margarine melt. Add mushrooms and shallots; saute until tender. Combine 1 tablespoon sherry and cornstarch; stir well, and set aside. Add remaining 3 tablespoons sherry and broth to skillet. Bring to a boil; cook until sauce is reduced 3/4 cup. Add cornstarch mixture; cook, stirring constantly, about 1 minute or until mixture is thickened
Return chicken to skillet; cover reduce heat, and simmer 10 minutes or until tender. Transfer chicken to serving platter; top evenly with mushroom mixture. Sprinkle with parsley.
Nutritional information: Approx, Protein 28.4g, Carbs 7.0g, Calories 197

 
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