Rival S12 G manual Fish Fillets With Lemon Dill Sauce, Chicken Cacciatore

FISH FILLETS WITH LEMON DILL SAUCE

1/4-lb. fresh mushrooms, sliced	1 tablespoon lemon juice
2 green onions, sliced	1/3 teaspoon dill weed
2 tablespoons butter or margarine	1/4 teaspoon salt
11/2 teaspoons all-purpose flour	Dash ground black pepper
1/4 cup milk	1 to 2 orange roughy or other firm fish fillets,
2 tablespoons water	(about 8-ounces each)
1 tablespoon white wine	1/4 cup cream, optional

Set skillet temperature to 300° F. Add mushrooms, onions and butter. Sauté, stirring frequently, 2 minutes. Add flour; cook, stirring constantly, 1 minute. Combine milk and water.

Reduce temperature to “WARM”. Add milk mixture to skillet and cook, stirring constantly, 1 minute. Blend in wine, lemon juice and seasonings. Arrange fish fillets in sauce, spooning sauce over fish. Cover and cook 8 to 10 minutes or until fish flakes easily with a fork. Lift fish from sauce with a wide spatula.

If not using cream, spoon sauce over fish and serve. If desired, remove fish from serving platter and keep warm. Blend cream into sauce in skillet. Heat uncovered 1 to 2 minutes. Spoon sauce over fish.

CHICKEN CACCIATORE

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

Set skillet temperature to 350° F. Add oil. Arrange chicken pieces, skin side-down in skillet. Cook chicken until 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 temperature to ”WARM”. Add remaining ingre- dients, except spaghetti. Cover and cook 30 to 40 minutes, or until chicken is cooked. Stir sauce and spoon over chicken occasionally. Serve chicken and sauce over spaghetti or other pasta.

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