Cuisinart CSK-150 CSK-150 Manual - Page 11

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 1/3 1-1/2 1/2 1/4 6 2 1 2 1 1 1 1 1 1 1 2 1 2/3 4 2 2 CHICKEN COUNTRY CAPTAIN Makes 6 servings cup all-purpose flour teaspoons kosher salt teaspoon freshly ground black pepper teaspoon cayenne pepper chicken breasts (6 ounces), boneless, skinless tablespoons extra virgin olive oil tablespoon unsalted butter cloves garlic, peeled and minced large onion, cut in 1/2-inch pieces yellow pepper, cored, seeded & cut in 1/2 x 2-inch pieces orange or red pepper, cored, seeded & cut in 1/2 x 2-inch pieces green pepper, cored, seeded & cut in 1/2 x 2-inch pieces tablespoon curry powder teaspoon thyme bay leaf cans (14 ounce) diced tomatoes with juices cup chicken stock, nonfat, low sodium cup raisins or currants green onions, trimmed and cut in 1/8-inch slices tablespoons freshly chopped parsley 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 to15 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 1/2 teaspoon kosher salt 1/4 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 1/2 cup vermouth or dry white wine 1 cup chicken stock, nonfat, low sodium 1 tablespoon freshly chopped tarragon*, divided 1/4 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- 11