Tuesday, June 16, 2009

Light Remake of Carraba's Chicken Marsala

I love chicken marsala. I don't usually love chain restaurants. But I love the chicken marsala at Carraba's. It is to die for. The thing is nothing comes out that yummy without butter and cream. I found a recipe for a copycat version of their dish, and I thought I would try to lighten it up a bit. We're still trying to do the low carb for dinner thing at our house, so I am going to sub sauteed spinach for buttered pasta.

This leaves us room for fat-free, sugar-free pudding. Mark makes the most delicious FFSF pudding in the world. For a long time Mark thought that when my sister used the term "sous chef" she was saying "soup chef." He thought that the Steakhouse had its very own soup chef! How fancy and specific of them. Mark was so disappointed after hearing the actual term, because he had deemed himself our "pudding chef." He's starting to think he might have to add a few more things to his repetoire now that he knows you don't hire a chef to make one dish and one dish only. Last week we did FFSF vanilla with fat free graham cracker crumbles and thinly sliced bananas. Mmmmmm....
So here goes the light version of Carraba's Chicken Marsala...

1 tablespoon I can't believe it's not butter (vs. 4 tbsp butter)
4 boneless skinless chicken breast halves
4 shallots, chopped fine
1/2 lb mushroom, sliced
1/4 cup dry marsala
skim milk for creamy color (vs. 1/2 cup heavy cream )
1 teaspoon lemon juice
1 tsp corn starch (blend with a small amount of liquid and add to sauce for thickening - add more as necessary)

1Pound chicken breasts to even out thickness and lightly salt and pepper.
2In large skillet, saute chicken in 1 T melted butter until lightly browned, about 2 minutes per side.
3Remove from pan and set aside.
4 Spray pan with cooking spray and add shallots and mushrooms.
5Cook until mushrooms are lightly browned.
6Add Marsala and bring to a boil, scraping browned bits from bottom of pan.
7Add milk and lemon juice and return to a boil. Add cornstarch mixture.
8Season with salt and pepper.
9Return chicken to pan for about 3 minutes to reheat and finish cooking.
10Serve with sauteed spinach.

Can't wait!

1 comment:

  1. You are making me hungry...which is pretty normal when I read your blog!



Related Posts with Thumbnails