Bedienungsanleitung Cuisinart MSC-400 (Seite 22 von 32) (Englisch)

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2. Once liquid settles down to a bare

simmer, season the chicken breasts with

salt and pepper and then gently add to

the pot.

3. Cover and poach chicken for

approximately 25 minutes or until cooked

through.

4. Let rest about 5 minutes before slicing

and serving.

Nutritional information per serving:

Calories 139 (22% from fat) • carb. 0g • pro. 25g

• fat 3g • sat. fat 1g • chol. 77mg • sod. 283mg

• calc. 9mg • fiber 0g

Roasted Red Pepper

Sauce

This versatile sauce provides a nice flavor

kick to just about any dish.

Setting: Brown/Sauté

Makes about 2 cups

3 medium red peppers (about 1½

pounds total)

2 teaspoons olive oil

1 large shallot, peeled and finely

chopped

2 garlic cloves, peeled and finely

chopped

¾ teaspoon kosher salt, divided

½ teaspoon freshly ground black

pepper, divided

½ cup dry white wine

1½ cups chicken broth, low sodium

2 teaspoons honey

1. Put the peppers on the rack in the

cooking pot of the Multicooker. Cover and

set to Brown/Saute at 400°F. Roast

peppers for about 1 hour, turning them

every 20 minutes. After an hour of

roasting, turn unit off and let peppers rest

in the Multicooker with cover in place for

about an hour to cool and to allow the

skins to loosen.

2. Once peppers have rested, remove and

discard skins and seeds and roughly chop

the peppers. Completely wipe out the

cooking pot.

3. Put the olive oil in the cooking pot and set

to Brown/Sauté at 350°F. Once the unit is

preheated, add the shallot and garlic and

sauté until soft. Stir in the peppers with ¼

teaspoon each salt and pepper; sauté for

a few additional minutes.

4. Stir in the white wine and simmer until just

about evaporated. Add the chicken broth

and bring to a simmer. Reduce

temperature to 200°F to maintain light

simmer and cook for an additional 30

minutes.

5. Blend sauce either in a blender or transfer

sauce to a deep and narrow vessel to

blend with an immersion blender.

6. Add honey and remaining salt and pepper

to taste.

Nutritional information per serving (2 tablespoons):

Calories 26 (26% from fat) • carb. 3g • pro. 1g

• fat 1g • sat. fat 0g • chol. 0mg • sod. 115mg

• calc. 4mg • fiber 0g

Wild Mushroom Sauté

A tasty accompaniment to the poached

chicken, this simple wild mushroom sauté

works well with many dishes.

Setting: Brown/Sauté

Makes about 1 cup

1 teaspoon olive oil

1 small leek, root end rimmed, washed

well and sliced (dark green parts

removed and reserved for other

use)

2 garlic cloves, peeled and crushed

4 ounces sliced wild mushrooms

¼ teaspoon kosher salt

¼ teaspoon freshly ground black

pepper

¼ cup dry white wine

½ cup chicken broth, low sodium

1. Put the olive oil in the cooking pot of the

Multicooker and set to Brown/Sauté at

350°F. Once unit is preheated, add the

leek and garlic and sauté until fragrant

and soft.

2. Add the mushrooms with the salt and

pepper. Sauté, stirring occasionally, until

golden, about 10 to 15 minutes.

3. Once golden, add the white wine and

simmer until evaporated. Add the broth

and simmer for an additional 5 minutes.

Nutritional information per serving: (

cup)

Calories 40 (30% from fat) • carb. 4g • pro. 2g

• fat 1g • sat. fat 0g • chol. 0mg • sod. 156mg

• calc. 12mg • fiber 1g

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