Chicken Diane Weight Watchers Recipes

Steps:

• Place chicken breast halves between wax paper and pound slightly with mallet.
• Sprinkle with salt and pepper.
• Heat 1 Tbsp each oil and butter in large skillet.
• Cook chicken over high heat 4 minutes each side.
• Do not cook longer or they will be dry.
• Transfer to a warm serving platter.
• Add chives, lime, brandy, parsley, and mustard to pan, whisking constantly for 15 seconds.
• Whisk in broth.
• Stir until sauce is smooth.
• Whisk in remaining butter and oil.
• Pour sauce over chicken and serve immediately.

Steps:

• Melt the butter in a pan and cook chopped chicken.
• Add the onions and cook until soft.
• In a bowl combine steak sauce, Worcestershire sauce and mustard.
• Pour sauce over chicken and onions and cook until heated through.
• Serve over rice.

Steps:

• Add half of the butter to hot skillet and brown chicken breasts, do not fully cook.
• Remove chicken to a plate and reserve for later.
• Add the rest of the butter to the skillet and sauté onions and parsley till the onions are translucent,.
• Add sherry, steak sauce, mustard and Worcestershire to the onions and parsley. Stir together thoroughly.
• Add chicken breasts to the sauce. Turn to coat.
• Cover and simmer on med-low heat until chicken is cooked through.
• Serve over white rice, or steamed veggies if you are watching carbs!

Steps:

• Mix all ingredients together.
• Simmer in a non-stick frying pan for 5 minutes.

Steps:

• Saute onions and mushrooms in a large skillet over medium heat. Remove onion/mushroom mixture from skillet and reserve; add chicken breasts to skillet. Saute for 4 minutes, then turn over and add mushroom mixture on top.
• In a small bowl mix salt, pepper, paprika, chives and parsley together then sprinkle mixture over chicken. In a medium bowl combine the broth, brandy and mustard and blend together. Pour over chicken, reduce heat to low and simmer for 20 to 25 minutes or until chicken is cooked through (no longer pink inside).

Steps:

• Flatten chicken to 1/4-in. thickness; sprinkle both sides with salt and pepper. In a large nonstick skillet, brown chicken in oil and butter over medium heat for 3-5 minutes on each side or until a thermometer reaches 170°., In the same skillet, whisk the lemon juice, parsley and mustard until blended. Whisk in broth and green onions; heat through. Serve with chicken.

Steps:

• Lightly spray a 20cm base saucepan with oil and heat over a medium-high heat. Add onion, garlic and ginger and cook, stirring, for 3 minutes or until softened.
• Add chicken pieces and cook, stirring, for 3 - 4 minutes or un til the chicken changes colour. Add garam masala, cumin, coriander, cinnamon stick and chilli powder and cook stirring for 1 minute or until fragrant.
• Add tomatoes, passata, 1 cup of water and bring to boil. Reduce heat to medium and simmer for 20 minutes or until sauce thickens slightly. Reduce heat to low. Add cream and spinach and cook stirring for 1 minutes or until spinach wilts.
• Remove and discard cinnamon stick. Serve butter chicken with the cooked basmati rice.