8
CHICKEN AND MUSHROOMS
WITH TARRAGON CREAM SAUCE
Makes 6 servings
6
chicken breast halves (5-6 ounces [150-175 g] each), boneless,
skinless
1/2
teaspoon (2 ml) kosher salt
1/4
teaspoon (1 ml) freshly ground white pepper
1
tablespoon (15 ml) extra virgin olive oil, divided
1
tablespoon (15 ml) unsalted butter, divided
8
ounces (250 g) white mushrooms, sliced
1/3
cup (75 ml) minced shallots
1/2
cup (125 ml) vermouth or dry white wine
1
cup (250 ml) chicken stock, nonfat, low sodium
1
tablespoon (15 ml) freshly chopped tarragon*, divided
1/4
cup (50 ml) sun-dried tomatoes (not packed in oil), slivered,
divided
1
cup (250 ml) light cream
Season chicken with salt and pepper.
Preheat Cuisinart
™
Electric Skillet to 300°F (149°C); 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-
ened; do not let burn. Add wine, chicken stock, 1/2 tablespoon (7 ml)
tarragon, 3 teaspoons (15 ml) sun-dried tomatoes. Cook until liquid has
reduced to about 1/2 cup 125 ml; 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 sin-
gle layer. Cover and reduce heat to 200°F (93°C); 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 (4 ml) 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 [175 g]), centre cut, boneless
1
teaspoon (5 ml) kosher salt, divided
1/4
teaspoon (1 ml) freshly ground black pepper
2
cups (500 ml) chicken stock, nonfat, low sodium
1-1/2
pounds (750 g) onions, peeled and sliced (8 cups [2 L])
4
ounces (125 g) shallots (about 3 large), peeled and sliced
1
pound (500 g) Granny Smith apples, peeled, cored and sliced
1
tablespoon (15 ml) cider vinegar
1
teaspoon (5 ml) caraway seeds
1/2
teaspoon (2 ml) sage
Cut excess fat from chops and season both sides with salt and pepper.
Preheat Cuisinart
™
Electric Skillet to 350°F (177°C); sear chops until light
brown on both sides, about 5-6 minutes total. Cover loosely with foil to
keep warm.
Add 1/2-cup (125 ml) 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 (71°C) 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
IB-5239-CAN(0,0) 6/7/04 2:36 PM Page 8
