Cuisinart CSK-150 CSK-150 Manual - Page 12

ened; do not let burn. Add wine, chicken stock, 1/2 tablespoon tarragon, 3 teaspoons sun-dried tomatoes. Cook until liquid has reduced to about 1/2 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 6 1 1/4 2 1-1/2 4 1 1 1 1/2 PORK CHOPS WITH APPLES & ONIONS Makes 6 servings pork chops (6 ounce), center cut, boneless teaspoon kosher salt, divided teaspoon freshly ground black pepper cups chicken stock, nonfat, low sodium pounds onions, peeled and sliced (8 cups) ounces shallots (about 3 large), peeled and sliced pound Granny Smith apples, peeled, cored and sliced tablespoon cider vinegar teaspoon caraway seeds 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 1/2-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 1-1/2 3 2 2 1 4 1 1 1 1 1 1/4 1 1 CAJUN BBQ SHRIMP Makes 6 servings cups unsalted butter tablespoons chopped garlic tablespoons chopped shallots tablespoons Worcestershire sauce teaspoon *Tabasco® sauce bay leaves teaspoon paprika teaspoon rosemary teaspoon oregano teaspoon thyme teaspoon kosher salt teaspoon freshly ground black pepper pound shrimp (16 - 20) lemon, cut in 6 pieces Preheat a Cuisinart® Electric Skillet to 200°F; melt butter. Add garlic, shallots, 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. 12