Presto 12-inch electric skillet, Instructions Manual

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Best Chicken Tetrazzini
¼ cup butter or margarine ¼ teaspoon salt
¼ cup all-purpose flour ⅛ teaspoon pepper
2½ cups milk 2 cups cubed cooked chicken
1 tablespoon plus 1 teaspoon (about 1 pound)
dry sherry 8 ounces spaghetti, cooked,
1 teaspoon chicken flavor drained
instant bouillon 1 4-ounce can sliced mushrooms,
1 teaspoon minced parsley drained
¼ teaspoon ground nutmeg ¼ cup grated Parmesan cheese
heat butter in skillet at Warm until melted. stir in flour; cook at 250° for 2 minutes, stirring
constantly. Whisk in milk, cook at 350° until boiling. Reduce heat to 200°; cook until
thickened, whisking constantly. Whisk in sherry, bouillon, parsley, nutmeg, salt, and pepper;
cook 1 minute. Stir in chicken, spaghetti, mushrooms, and cheese; cook until heated through.
4 servings
Chicken Cacciatore
1 14-ounce can chicken broth 3 tablespoons olive oil
1 6-ounce can tomato paste 1 large onion, minced
½ cup dry white wine 1 large green pepper, cut
1 teaspoon dried basil leaves into ½-inch pieces
1 teaspoon dried oregano leaves 8 ounces sliced mushrooms
1 clove garlic, minced Hot cooked pasta
3½ pounds skinless chicken pieces Chopped fresh parsley
Flour
Mix chicken broth, tomato paste, wine, basil, oregano, and garlic in small bowl. Reserve.
coat chicken with flour. heat oil in skillet at 325°. Add chicken, onion, and pepper; cook
until chicken is browned on one side, about 5 minutes. Turn chicken pieces; add mushrooms.
Pour tomato paste mixture over chicken pieces; heat until boiling. Reduce heat to simmer,
between Warm and 200°. Cook, covered, until chicken is tender and juices are clear when
thickest parts are pierced with a fork, about 35 to 40 minutes. Serve chicken and sauce over
pasta. Sprinkle with parsley.
4 to 6 servings
Southwest Stew
2 tablespoons vegetable oil 1 jalapeño pepper, chopped
4 boneless skinless chicken 1 cup coarsely chopped
breast halves (about purple onion
1¼ pounds), cut into 2 cloves garlic, minced
1-inch pieces 1 cup whole kernel corn
1 tablespoon chili powder 1 16-ounce can pinto beans
2 teaspoons ground cumin 1 14½-ounce can stewed
½ teaspoon salt tomatoes
1 green bell pepper, cut into 1 cup salsa (desired level of
¾-inch pieces spiciness)
1 red bell pepper, cut into Fresh cilantro (optional)
¾-inch pieces
Heat oil in skillet at 325°. Add chicken; cook until chicken is browned, about 4 minutes.
Combine chili powder, cumin and salt; sprinkle over chicken, tossing to coat pieces. Add
peppers, onion and garlic; cook for 2 to 3 minutes. Add corn, beans, tomatoes and salsa.
simmer, covered, at 200° for 20 to 25 minutes. garnish with cilantro.
6 servings