Wine Poached Chicken &
Vegetables Over Rice:
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This is another great recipe for the folks who, for whatever
reason, are watching their fat intake. It has only 13 grams per
serving. |
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What you need. |
What you do. |
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1 cup of rice, 2 cups of chicken stock, Salt. |
Cook rice in stock, salt to taste. Keep warm. |
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1 cup of good white wine or rose, 1 tsp. tarragon, 1/2 tsp. ground
rosemary, 1/4 tsp. basil. |
Mix herbs and wine. Let stand. |
1/2 red pepper, 1/2 green pepper, 1 cup green onions, 1 cup broccoli
florets, 1 cup sliced mushrooms (save the mushroom stems for
the sauce), 1 cup sliced water chestnuts, and 1/2 cup celery.
*** All vegetables are optional. Any vegetables which will stir
fry are good. |
Cut vegetables bit sized and save. |
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2 cups chicken stock. Add 1/2 cup fine chopped mushrooms and
stems, 2 tbsp. soy sauce, 1 crushed ginger snap, 1/2 cup minced
onion, 1/2 tsp garlic. |
In a sauce pan, heat stock. Add mushrooms, soy sauce, ginger
snap, and onion. Allow to simmer for 1 hour. |
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2 chicken breasts, split, skinned, and boned to make 4 fillets.
Must be very clean. 2 tbsp. Peanut oil. |
Put oil in a hot skillet and quick brown fillets on both sides.
Reduce heat to med. Pour in wine and herb mix. Cover and poach
until done ( 20 to 25 minutes). |
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1 Tbsp. peanut oil. |
While chicken is cooking, stir fry cut vegetables in 1 tbsp.
Oil, on high heat until al dente. Keep warm. |
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3 tbsp. cornstarch. 3 tbsp. cold water. |
Thicken sauce with cornstarch dissolved in water. Serve all immediately.
At our house, we just have people come to the stove and fix their
own plate. |
Here is a tip on cooking rice from our friend Eugene P. Anonymous
ESQ.
Rather than boiling on the stove top, placed the rice, salt,
and liquid in a covered casserole and bake at 350 deg. for 15
min and stir. Continue baking for 25 additional minutes. The
grains will separate easily and hold the shape without splitting.
Brown rice must cook a little longer. |