Stretch that chicken!

One thing that my hubby likes is his chicken breast. So we alternate fish and chicken to make sure he has his protein for lunch and dinner. But of course being a big guy who burns through calories fast it's not easy to make sure that he gets full and that it won't cost too much. Normally this is the type of plate he gets - two chicken breast pieces (or one piece if it's super large type), side of greens and starch. In this case it's breaded chicken, green beans and squash mash. But chicken prices have really gone up lately so I have to do some smart planning to make sure he stays full and still has his chicken. I know that we all eat with our eyes first - including the volume of food we see on the plate. So once in a while I will do Asian style chicken - thinly sliced chicken breast mixed with veggies (recipe at the end of the post). On this skillet are the two chicken breast from the same package as above because I bought family style pack and placed them into individual airtight packs and froze them for each use for later. But if you're looking at the skillet it has alot more volume than just two chicken. It's also looks like alot more food on plate, especially over rice. Add a side of steamed broccoli and he's a happy camper. And so am I because instead of just one meal this is at least 3 meals.

To make this chicken dish you will need:
  • two small celery stalks thinly sliced on a bias
  • 1/2 onion also thinly sliced
  • 2 chicken breast also thinly sliced on the bias against the grain
  • 1/3 cup of flour
  • mix 1/3 cup of Marsala, 1 teaspoon of brown sugar and tablespoon of soy sauce.
  • you can add spoon of General Tsao sauce if you like it spicier.
  • sea-salt and pepper to taste

Heat up a spoon of veg oil or grape seed oil on a skillet and quickly saute onions and sliced celery for about 3 min until it's softened. You can use EV olive oil but it tends to have stronger flavor and might overpower your dish. While it's cooking, mix flour, pinch of salt and pepper and toss sliced chicken until it's uniformly coated with flour. Remove veggies to the plate and add another spoon of oil to the skillet. Toss the flour-coated chicken on hot skillet in one even layer and slightly brown it on both sides (use large wide spatula to flip it) for about 3 min. When chicken is almost cooked add mix of Marsala, brown sugar and soy sauce and stir it all together. Add veggies and stir one more time to incorporate. Because of the flour the sauce will thicken up a bit so don't keep it on the heat for too long or it will start burning. Just cover with a lid and let it sit for 5 min as it will finish up cooking. Serve over rice and any additional greens (i had leftover green beans so I added to the chicken). Enjoy :)

1 comment:

  1. The Asian Chicken sounds delicious. One of the things I do to cut down on the amount of chicken we eat is to cut the breasts in 1.2 lengthwise. They cook faster and DH still thinks he is eating a whole breast. Some of those chicken breasts we buy are hue...way more than anyone should eat at a meal.