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15
ened; do not let burn. Add wine, chicken stock, ½ tablespoon tarragon,
3 teaspoons sun-dried tomatoes. Cook until liquid has reduced to about ½
cup; add accumulated juices from the chicken breasts and cook 1 minute.
Add cream and cook until thickened, about 3 minutes. Push the mushrooms
to one side; return chicken breasts in a single layer. Cover and reduce heat
to 200°F; simmer until chicken is cooked through, 5-6 minutes longer.
To serve, place chicken breasts on a warm plate; cover with sauce and
mushrooms. Garnish with remaining fresh tarragon and sun-dried tomatoes.
* If you do not have fresh tarragon, substitute fresh parsley and add
3
⁄4-teaspoon dried tarragon with the sun-dried tomatoes.
Nutritional information per serving:
Calories 411 (39% from fat) • carb. 7g • pro. 52g • fat 17g • sat. fat 8g
• chol. 163mg • sod. 368mg • calc. 72mg • fiber 1g
PORK CHOPS WITH APPLES & ONIONS
Makes 6 servings
6 pork chops (6 ounce), center cut, boneless
1 teaspoon kosher salt, divided
¼ teaspoon freshly ground black pepper
2 cups chicken stock, nonfat, low sodium
1½ pounds onions, peeled and sliced (8 cups)
4 ounces shallots (about 3 large), peeled and sliced
1 pound Granny Smith apples, peeled, cored and sliced
1 tablespoon cider vinegar
1 teaspoon caraway seeds
½ teaspoon sage
Cut excess fat from chops and season both sides with salt and pepper.
Preheat Cuisinart
®
Electric Skillet to 350°F; sear chops until light brown on
both sides, about 5-6 minutes total. Cover loosely with foil to keep warm.
Add ½-cup chicken stock to hot Skillet and stir up the nice brown bits from
the chops, about 1 minute. Add onions, shallots, apples, the remaining
stock, vinegar, caraway and sage. Bring to a boil; lower heat to maintain a
simmer. Cover skillet; cook, stirring occasionally for about 20-25 minutes
until most of the liquid has evaporated and the onions are tender.
Add chops and their juices to onion mixture; cover and cook until meat
registers 160ºF when tested with an instant-read thermometer, about
10 minutes longer. Serve hot.
Nutritional information per serving:
Calories 453 (29% from fat) • carb. 26g • pro. 55g • fat 15g • sat. fat 6g
• chol. 140mg • sod. 496mg • calc. 41mg • fiber 3g
CAJUN BBQ SHRIMP
Makes 6 servings
1½ cups unsalted butter
3 tablespoons chopped garlic
2 tablespoons chopped shallots
2 tablespoons Worcestershire sauce
1 teaspoon *Tabasco
®
sauce
4 bay leaves
1 teaspoon paprika
1 teaspoon rosemary
1 teaspoon oregano
1 teaspoon thyme
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 pound shrimp (16 – 20)
1 lemon, cut in 6 pieces
Preheat a Cuisinart
®
Electric Skillet to 200°F; melt butter. Add garlic, shal-
lots, Worcestershire, Tabasco
®
, bay leaves, paprika, rosemary, oregano,
thyme, salt and pepper. Cook uncovered for 5 minutes.
Add shrimp; adjust heat to a simmer and cook for 5 minutes; turn shrimp
and cook until opaque, about 3 to 5 minutes longer.
Garnish with lemon wedges. Serve with crusty bread to soak up the sauce.
Nutritional information per serving:
Calories 613 (71% from fat) • carb. 4g • pro. 41g • fat 48g • sat. fat 29g
• chol. 493mg • sod. 718mg • calc. 119mg • fiber 0g
*Tabasco
®
is a registered trademark owned by the McIlhenny Co.
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