Top that Chicken.Three for the price of one. That's what you get with these ingenious recipes from the editors of (the now-defunct) Eating Well magazine. Start with the Master Chicken Saute, then decide which topping you're in the mood for: fruity curry, aromatic aromatic /ar·o·mat·ic/ (ar?o-mat´ik) 1. having a spicy odor. 2. in chemistry, denoting a compound containing a ring system stabilized by a closed circle of conjugated double bonds or nonbonding electron pairs, e.g. tarragon tarragon (târ`əgŏn), perennial aromatic Old World herb (Artemisia dracunculus) of the family Asteraceae (aster family), of the same genus as wormwood and sagebrush. , or citrus citrus Any of the plants that make up the genus Citrus, in the rue family, that yield pulpy fruits covered with fairly thick skins. The genus includes the lemon, lime, sweet and sour oranges, tangerine, grapefruit, citron, and shaddock (C. maxima, or C. grandis; also called pomelo). and rosemary. (All recipes are reprinted with permission from Eating Well magazine. [C] 1998 by Eating Well Publishing Co., L.L.C.) Master Chicken Sauce Season 4 boneless Bone´less a. 1. Without bones. Adj. 1. boneless - being without a bone or bones; "jellyfish are boneless" , skinless chicken breasts (1 to 1 1/4 lb. total) on both sides with salt and pepper
canola vegetable oil, oil - any of a group of liquid edible fats that are obtained from plants over medium-high heat. Add the chicken and sear until wellbrowned on both sides, about 3 minutes per side. Transfer the chicken to a plate and tent with foil. CURRIED PEAR CHICKEN 1 1/2 tsp. oil 2 peeled, cored, thickly sliced pears 1/4 cup finely chopped shallots 1 tsp. curry powder 1/2 cup dry white wine 1/2 cup reduced-sodium chicken broth 2 Tbs. unsweetened coconut milk 1 Tbs. chopped fresh cilantro 1 Tbs. chopped fresh mint salt and pepper Saute the chicken as in the master recipe. Reduce the heat to medium. Add the oil to the skillet. Add the pears, shallots, and curry powder curry powder n. A pungent seasoning prepared from cumin, coriander, turmeric, and other spices. Noun 1. curry powder - pungent blend of cumin and ground coriander seed and turmeric and other spices . Cook, stirring, until softened, 2 to 3 minutes. Add the wine and chicken broth Noun 1. chicken broth - a stock made with chicken chicken stock broth, stock - liquid in which meat and vegetables are simmered; used as a basis for e.g. soups or sauces; "she made gravy with a base of beef stock" ; bring to a simmer. Cook until slightly thickened thick·en tr. & intr.v. thick·ened, thick·en·ing, thick·ens 1. To make or become thick or thicker: Thicken the sauce with cornstarch. The crowd thickened near the doorway. 2. , about 3 minutes. Return the chicken and juices to the skillet; reduce the heat to low. Simmer until the chicken is cooked through, about 4 minutes. Transfer the chicken to a warmed platter One of the disks in a hard disk drive. Each platter provides a top and bottom recording surface. There may be only one or several platters in a drive with each platter having its own pair of read/write heads. See magnetic disk. . Stir the coconut milk, cilantro, and mint into the sauce. Season the sauce with salt and pepper and spoon over the chicken. Serves 4. PER SERVING (recipe made using a total of 1/2 tsp. salt) Calories: 280 Total Fat: 9 grams Saturated Fat: 3 grams Fiber: 2 grams Sodium: 380 mg Cholesterol: 80 mg Carbohydrate: 15 grams Protein: 30 grams TARRAGON CHICKEN 1 1/2 tsp. oil 1/4 cup finely chopped shallots 1/2 cup reduced-sodium chicken broth 1/2 cup dry white wine 1 Tbs. Dijon mustard 1 Tbs. reduced-fat sour cream 1 Tbs. chopped fresh tarragon salt and pepper Saute the chicken as in the master recipe. Reduce the heat to medium. Add the oil to the skillet. Add the shallots. Cook, stirring, until softened, 2 to 3 minutes. Add the chicken broth and white wine and bring to a simmer. Cook until reduced by half, about 3 minutes. Return the chicken and juices to the skillet; reduce the heat to low. Simmer until the chicken is cooked through, about 4 minutes. Transfer the chicken to a warmed platter. Stir the mustard, sour cream, and tarragon into the sauce. Season the sauce with salt and pepper and spoon over the chicken. Serves 4. PER SERVING (recipe made using a total of 1/3 tsp. salt) Calories: 220 Total Fat: 7 grams Saturated Fat: 2 grams Fiber. 0 grams Sodium: 380 mg Cholesterol: 80 mg Carbohydrate: 3 grams Protein: 30 grams ROSEMARY-ORANGE CHICKEN 1 1/2 tsp. oil 1/4 cup finely chopped shallots 1 minced garlic clove 3/4 cup fresh orange juice 1/4 cup reduced-sodium chicken broth 1 tsp. butter 1 tsp. chopped fresh rosemary 1/2 tsp. white-wine vinegar salt and pepper Saute the chicken as in the master recipe. Reduce the heat to medium. Add the oil to the skillet. Add the shallots and garlic. Cook, stirring, about 1 minute. Add the flesh orange juice and chicken broth; bring to a simmer. Cook until reduced by half, about 3 minutes. Return the chicken and juices to the skillet; reduce the heat to low. Simmer until the chicken is cooked through, about 4 minutes. Transfer the chicken to a warmed platter. Stir the butter, rosemary, and vinegar vinegar, sour liquid consisting mainly of acetic acid and water, produced by the action of bacteria on dilute solutions of ethyl alcohol derived from previous yeast fermentation. into the sauce. Season with salt and pepper and spoon over the chicken. Serves 4. PER SERVING (recipe made using a total of 1/2 tsp. salt) Calories: 220 Total Fat: 8 grams Saturated Fat: 2 grams Fiber. 0 grams Sodium: 390 mg Cholesterol: 80 mg Carbohydrate: 7 grams Protein: 30 grams |
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