Diva Tasting: Low Cal Chicken Dishes…

Chicken Dishes; Low Cal

Spicy Chicken Soup


½ Cup Chopped Onion

2 Stalks Celery, Chopped

1 Bag Baby Carrots, Chopped

½ Cup Butter

2 Tablespoons All-Purpose Flour

1 Teaspoons Curry Powder

8 Cups Chicken Broth

½ Apple, Cored And Chopped

¼ Cup White Rice

5 Skinless, Boneless Chicken Breast Half – Cut Into Cubes

Kosher Salt To Taste

Ground Black Pepper To Taste

1 Pinch Dried Thyme

1 Cup Heavy Cream, Heated


Step 1 Saute onions, celery, carrot, and butter in a large soup pot. Add flour and curry, and cook 5 more minutes. Add chicken stock, mix well, and bring to a boil. Simmer about 1/2 hour.

Step 2 Add apple, rice, chicken, salt, pepper, and thyme. Simmer 30 more minutes, or until rice is done.

Step 3 When serving, add hot cream. Serve with cornbread and beverage. Serves 8

Asian Chicken and Noodles


½ Teaspoon Sesame Oil

1 Tablespoon Canola Oil

2 Tablespoons Chile Paste

2 Cloves Garlic, Chopped

6 Skinless, Boneless Chicken Breast Halves—Cut Into 1 Inch Cubes

½ Cup Soy Sauce

1 Large Onion, Chopped

1 Small Bag of Slaw Mix

4 Cups Snow Peas

8 Ounces Soba Noodles, Cooked And Drained


Step 1 In a large skillet on medium-high combine sesame oil, canola oil and chili paste; stir-fry 30 seconds. Add garlic and stir fry an additional 30 seconds. Add chicken and 1/4 cup of the soy sauce and stir fry until chicken is no longer pink, about 5 minutes. Remove mixture from pan, set aside, and keep warm.

Step 2 In the emptied pan combine the onion, cabbage, and snow peas. Stir-fry until cabbage begins to wilt, 2 to 3 minutes. Stir in the remaining soy sauce, cooked noodles, and the chicken mixture to pan and mix to blend. Serve and enjoy! Serve with cucumber salad, Jasmine tea. Serves 4-6

Coq Au Vin


8 Bone-In, Skin-On Chicken Thighs

1 Pinch Kosher Salt And Freshly Ground Black Pepper To Taste

8 Ounces Bacon, Sliced Crosswise Into 1/2-Inch Pieces

1 Pkg Cremini Mushrooms, Sliced

½ Large Yellow Onion, Diced

2 Shallots, Sliced

2 Teaspoons All-Purpose Flour

3 Teaspoons Butter

1 ½ Cups Red Wine

6 Sprigs Fresh Thyme

1 Cup Chicken Broth


Step 1 Preheat oven to 375 degrees F (190 degrees C).

Step 2 Season chicken thighs all over with salt and black pepper.

Step 3 Place bacon in a large, oven-proof skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon with a slotted spoon to a paper-towel lined plate, leaving drippings in the skillet.

Step 4 Increase heat to high and place chicken, skin-side down, into skillet. Cook in hot skillet until browned, 2 to 4 minutes per side. Transfer chicken to a plate; drain and discard all but 1 tablespoon drippings from the skillet.

Step 5 Lower heat to medium-high; saute mushrooms, onion, and shallots with a pinch of salt in the hot skillet until golden and caramelized, 7 to 12 minutes.

Step 6 Stir flour and butter into vegetable mixture until completely incorporated, about 1 minute.

Step 7 Pour red wine into the skillet and bring to a boil while scraping browned bits of food off of the bottom of the pan with a wooden spoon. Stir bacon and thyme into red wine mixture; simmer until wine is about 1/3 reduced, 3 to 5 minutes. Pour chicken broth into wine mixture and set chicken thighs into skillet; bring wine and stock to a simmer.

Step 8 Cook chicken in the preheated oven for 30 minutes. Spoon pan juices over the chicken and continue cooking until no longer pink at the bone and the juices run clear, about 30 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Transfer chicken to a platter.

Step 9 Place skillet over high heat and reduce pan juices, skimming fat off the top as necessary, until sauce thickens slightly, about 5 minutes. Season with salt and pepper; remove and discard thyme. Pour sauce over chicken. Serve with garlic mash potatoes, green beans and salad. Serves 6-8

Thai Chicken Curry


2 Teaspoons Olive Oil

1 Pound Skinless, Boneless Chicken Breast Halves – 1 Inch Chop

1 Tablespoon Thai Red Curry Paste

1 Cup Sliced Halved Zucchini

1 Red Bell Pepper, Seeded And Sliced Into Strips

1 Cup Baby Carrots Chopped

1 Onion, Chopped

1 Tablespoon Cornstarch

1 (14 Ounce) Can Light Coconut Milk

2 Tablespoons Chopped Fresh Cilantro


Step 1 Heat the oil in a large skillet over medium-high heat. Add the chicken pieces; cook and stir for about 3 minutes. Mix in the curry paste, zucchini, bell pepper, carrot and onion. Cook and stir for a few minutes.

Step 2 Dissolve the cornstarch in the coconut milk, then pour into the skillet. Bring to a boil, then simmer over medium heat for 1 minutes. Right before serving, stir in the cilantro.

Moroccan Chicken


1 Onion, Sliced

2 Cloves Garlic, Minced

2 Large Carrots, Peeled And Diced

2 Large Sweet Potatoes, Diced

1 (15 Ounce) Can Garbanzo Beans, Drained And Rinsed

3 Pounds Skinless, Boneless Chicken Breast Halves, Cut Into 2-Inch Pieces

½ Teaspoon Ground Cumin

½ Teaspoon Ground Turmeric

¼ Teaspoon Ground Cinnamon

½ Teaspoon Ground Black Pepper

1 Teaspoon Dried Parsley

1 Teaspoon Kosher Salt

1 (14.5 Ounce) Can Diced Tomatoes


Step 1 Place the onion, garlic, carrots, sweet potatoes, garbanzo beans, and chicken breast pieces into a slow cooker. In a bowl, mix the cumin, turmeric, cinnamon, black pepper, parsley, and salt, and sprinkle over the chicken and vegetables. Pour in the tomatoes, and stir to combine.

Step 2 Cover the cooker, set to High, and cook until the sweet potatoes are tender and the sauce has thickened, 4 to 5 hours. Serve with Basmati rice and Turkish coffee.

Note: For a truly authentic method you may cook in your tagine or covered clay pot.

Chicken Marsala


¼ Cup Butter, Divided

3 Cups Sliced Fresh Cremini Mushrooms

¼ Cup All-Purpose Flour

1 Teaspoon Garlic Powder

¼ Teaspoon Ground Black Pepper

½ Teaspoon Sea Salt

2 Pounds Skinless, Boneless Chicken Breast or Thighs – Cut Into 4ths

2 Slices Bacon, Diced

1 Cup Cold Water

2 Teaspoons Cornstarch

½ Cup Dry Marsala Wine


Step 1 Melt 1 tablespoon butter in a medium skillet. Sauté mushrooms until soft, remove from skillet and place in a small, covered bowl.

Step 2 Mix flour, garlic powder, salt and pepper in a shallow dish or bowl. Dredge chicken in flour mixture. Place bacon in same skillet and cook over low heat until cooked but not crisp. Add 2 tablespoons butter to skillet and saute coated chicken over medium heat for 2 minutes each side, adding remaining butter as needed to prevent burning.

Step 3 Place chicken on a dish, cover and keep warm. In a medium bowl, slowly add water to cornstarch and mix together, then mix in wine. Pour liquid mixture into skillet, together with reserved mushrooms. Heat until mixture begins to boil and thickens, then pour over warm chicken and serve. Serve with Rice Pilaf, or Mashed Potatoes, Roasted Asparagus and Garlic Bread. Serves 6


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