Chicken Country Captain

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

Makes 6 servings

1/3 cup all-purpose flour

1-1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon cayenne pepper

6chicken breasts (6 ounces), boneless, skinless

2tablespoons extra virgin olive oil

1tablespoon unsalted butter

2cloves garlic, peeled and minced

1large onion, cut in 1/2-inch pieces

1yellow pepper, cored, seeded & cut in 1/2 x 2-inch pieces

1orange or red pepper, cored, seeded & cut in 1/2 x 2-inch pieces

1green pepper, cored, seeded & cut in 1/2 x 2-inch pieces

1tablespoon curry powder

1teaspoon thyme

1bay leaf

2cans (14 ounce) diced tomatoes with juices

1cup chicken stock, nonfat, low sodium

2/3 cup raisins or currants

4green onions, trimmed and cut in 1/8-inch slices

2tablespoons freshly chopped parsley

2tablespoons 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

6chicken breast halves (5-6 ounces each), boneless, skinless

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground white pepper

1tablespoon extra virgin olive oil, divided

1tablespoon unsalted butter, divided

8ounces white mushrooms, sliced

1/3 cup minced shallots

1/2 cup vermouth or dry white wine

1cup chicken stock, nonfat, low sodium

1tablespoon freshly chopped tarragon*, divided

1/4 cup sun-dried tomatoes (not packed in oil), slivered, divided

1cup 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-

CSK-150, IB-5239A specifications

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Cuisinart CSK-150 manual Chicken Country Captain, Chicken and Mushrooms With Tarragon Cream Sauce

Models: CSK-150 IB-5239A