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14
250°F. Cook the bell peppers and onions, stirring often, for 2 minutes; cover
and cook another 2 minutes. Add garlic; cook 1 minute. Stir in Herbes de
Provence, stock and sherry; cook until reduced by half. Add the vinegar.
Return the chicken and its accumulated juices to the Skillet. Reduce heat to
200°F, cover, and simmer until chicken is completely cooked through, about
3 minutes. Garnish with parsley.
Nutritional information per serving:
Calories 274 (15% from fat) • carb. 12g • pro. 43g • fat 5g • sat. fat 1g
• chol. 109mg • sod. 226mg • calc. 49mg • fiber 1g
CHICKEN COUNTRY CAPTAIN
Makes 6 servings
1
⁄3 cup all-purpose flour
1½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
¼ teaspoon cayenne pepper
6 chicken breasts (6 ounces), boneless, skinless
2 tablespoons extra virgin olive oil
1 tablespoon unsalted butter
2 cloves garlic, peeled and minced
1 large onion, cut in ½-inch pieces
1 yellow pepper, cored, seeded & cut in ½ x 2-inch pieces
1 orange or red pepper, cored, seeded & cut in ½ x 2-inch pieces
1 green pepper, cored, seeded & cut in ½ x 2-inch pieces
1 tablespoon curry powder
1 teaspoon thyme
1 bay leaf
2 cans (14 ounce) diced tomatoes with juices
1 cup chicken stock, nonfat, low sodium
2
⁄3 cup raisins or currants
4 green onions, trimmed and cut in
1
⁄8-inch slices
2 tablespoons freshly chopped parsley
2 tablespoons slivered almonds, lightly toasted
Preheat Cuisinart
®
Electric Skillet to 400°F. Combine flour with salt,pepper
and cayenne in a flat bowl; lightly coat chicken breasts, shaking off excess.
Pour olive oil into Skillet and swirl to coat bottom. Brown chicken breasts
about 4 minutes per side or until golden. Remove and keep warm. Reduce
heat to 200°F; add the butter. Cook the garlic, onions and peppers for 2-3
minutes or until slightly softened. Add curry powder, thyme, and bay leaf;
stir. Add tomatoes and chicken stock; bring to a boil. Add chicken breasts,
loosely cover Skillet, and simmer for 12 to 15 minutes.
Remove cover; add raisins and green onions. Simmer for 5 minutes or until
chicken is completely cooked. Remove and discard bay leaf. Garnish with
chopped parsley and toasted almonds. Serve with rice.
Nutritional information per serving:
Calories 463 (26% from fat) • carb. 33g • pro. 54mg • fat 13g • sat. fat 3g
• chol. 136mg • sod. 700mg • calc. 85mg • fiber 5g
CHICKEN AND MUSHROOMS
WITH TARRAGON CREAM SAUCE
Makes 6 servings
6 chicken breast halves (5-6 ounces each), boneless, skinless
½ teaspoon kosher salt
¼ teaspoon freshly ground white pepper
1 tablespoon extra virgin olive oil, divided
1 tablespoon unsalted butter, divided
8 ounces white mushrooms, sliced
1
⁄3 cup minced shallots
½ cup vermouth or dry white wine
1 cup chicken stock, nonfat, low sodium
1 tablespoon freshly chopped tarragon*, divided
¼ cup sun-dried tomatoes (not packed in oil), slivered, divided
1 cup light cream
Season chicken with salt and pepper.
Preheat Cuisinart
®
Electric Skillet to 300°F; melt oil and butter. Add chicken
breasts and cook until browned, about 2-3 minutes; turn and cook 2-3
minutes longer. (Do not cook through – they will finish in the cream sauce.)
Remove chicken, cover loosely while making sauce.
Heat remaining oil and butter and brown mushrooms, stirring occasionally,
about 3 minutes. Add shallots; stir constantly for 30 seconds or until soft
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