Rival S11P manual Steak Au Poivre, Chicken Cacciatore

STEAK AU POIVRE

2 teaspoons black peppercorns or mixture	1 tablespoon butter or margarine
of black, green and pink peppercorns	1 green onion, sliced
1⁄2 to 3⁄4-lb. bonelesssteak, (1 strip or sirloin steak)	3 tablespoons bourbon or beef broth
3 tablespoons water

Place peppercornsin plastic bag. Crack peppercornswith rolling pin or mallet. Press cracked peppercorns evenly over both sides of steak. Set aside. Set skillet temperature to 300°F.Add steak and cook, 7 minutesper side for medium-rare, or until desireddoneness. Remove steak from skillet and keep warm.

Add butter and green onion. Saute, stirring for 1 minute. Combine bourbon/beef broth and water; pour over green onions. Allow to cook, stirring constantly, about 2 minutes or until sauce has thickened slightly. Cut steak into serving portions. Return steak to skillet and spoon sauce over meat. Heat 1 minute. Serve steaks with sauce spooned over meat.

CHICKEN CACCIATORE

2 tablespoons vegetable oil	1⁄3 cup chopped green bell pepper
3 to 4 pieces chicken	1 can (4-ounces)sliced mushrooms, drained
(thighs, legs, of halved breasts)	1 bay leaf
1⁄3 cup chopped onion	1 teaspoon Italian seasoning
1 clove garlic, minced	Salt and ground black pepper to taste
1 can (141⁄2 -ounces) peeled, diced tomatoes	Hot cooked spaghetti or other pasta

Set skillet temperatureto 350°F.Add oil. Arrangechicken pieces, skin side-down in skillet. Cook chickenuntil well browned on first side, about 5 minutes. Turn chicken. Add onion and garlic around chicken.Cook 3 minutes, or until onion is cooked, but not brown. Reduce temperatureto ”WARM”, add remaining ingredients, exceptspaghetti.Cover and cook 30 to 40 minutes, or until chicken is cooked. Stir sauce and spoon over chickenoccasionally. Serve chicken and sauce over spaghettior other pasta.

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