Cristina Cooks: Chicken Paillards With Cherry Sauce & Parsley Rice
"Taste of Home" recipe submitted by Lisa Speer – Palm Beach, FL 4 Servings
Prep: 20 min. Cook: 20 min.
Ingredients: • 3-¼ cups chicken stock, divided • 1-½ cups uncooked basmati rice • 4 boneless skinless chicken breast halves (4 ounces each) • ½ teaspoon sea salt • ¼ teaspoon pepper • 1-½ teaspoons olive oil • ½ cup finely chopped sweet onion (about 1 small) • 3 tablespoons butter, divided • 1 garlic clove, minced • ¾ cup dried tart cherries • ⅓ cup balsamic vinegar • 3 tablespoons tawny port wine • ¼ teaspoon Dijon mustard • ⅓ cup minced fresh parsley
In a large saucepan, bring 2-¼ cups stock and rice to a boil. Reduce heat; cover and simmer for 15-20 minutes or until liquid is absorbed and rice is tender.
Meanwhile, pound chicken with a meat mallet to ¼-in. thickness; sprinkle with salt and pepper. In a large skillet, cook chicken in oil over medium heat for 4-5 minutes on each side or until no longer pink. Remove and keep warm.
In the same skillet, cook and stir onion in 1 tablespoon butter over medium-high heat for 1-2 minutes or until tender. Add garlic; cook 1 minute longer. Add the cherries, vinegar, wine and remaining stock, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by half and cherries are plump, about 6 minutes. Stir in mustard.
Fluff rice; stir in parsley and remaining butter; serve with chicken and sauce.
Raspberry-Swirled Lemon Milk Shakes "Taste of Home" recipe submitted by Lisa Speer – Palm Beach, FL 4 Servings
Total Time: Prep/Total Time: 15 min.
Ingredients: • 2 cups fresh or frozen raspberries, thawed • ¼ cup confectioners' sugar • 1 tablespoon raspberry liqueur, optional • ½ cup 2% milk • 2 cups vanilla ice cream, softened • 1 cup lemon sorbet, softened • ¾ cup crushed ice • Optional garnishes: whipped cream, fresh raspberries and mint sprigs
Place the raspberries, confectioners' sugar and liqueur if desired in a blender; cover and process until blended. Strain and discard seeds.
In a clean blender, combine the milk, ice cream, sorbet and ice; cover and process for 30 seconds or until smooth. Layer raspberry puree and ice cream mixture into four serving glasses. Garnish as desired.