Presto electric Stainless Steel Skillet - Manual (Page 11)

Best Chicken Tetrazzini
1 ⁄
4
cup butter or margarine 1 ⁄
4
teaspoon salt
1 ⁄
4
cup all-purpose flour 1 ⁄
8
teaspoon pepper
2 1 ⁄
2
cups milk 2 cups cubed cooked chicken
1 tablespoon plus 1 teaspoon (about 1 pound)
dry sherry 8 ounces spaghetti, cooked,
1 teaspoon chicken flavor drained
instant bouillon 1 4-ounce can sliced mushrooms,
1 teaspoon minced parsley drained
1 ⁄
4
teaspoon ground nutmeg 1 ⁄
4
cup grated Parmesan cheese
heat butter in skillet at Warm until melted. Stir in flour; cook at 250° for 2 minutes, stirring constantly. Whisk in milk,
cook at 350° until boiling. Reduce heat to 200°; cook until thickened, whisking constantly. Whisk in sherry, bouillon,
parsley, nutmeg, salt, and pepper; cook 1 minute. Stir in chicken, spaghetti, mushrooms, and cheese; cook until heated
through.
4 servings
Chicken Cacciatore
1 14-ounce can chicken broth 3 tablespoons olive oil
1 6-ounce can tomato paste 1 large onion, minced
1 ⁄
2
cup dry white wine 1 large green pepper, cut
1 teaspoon dried basil leaves into 1 ⁄
2
-inch pieces
1 teaspoon dried oregano leaves 8 ounces sliced mushrooms
1 clove garlic, minced Hot cooked pasta
3 1 ⁄
2
pounds skinless chicken pieces Chopped fresh parsley
Flour
Mix chicken broth, tomato paste, wine, basil, oregano, and garlic in small bowl. Reserve.
Coat chicken with flour. heat oil in skillet at 325°. Add chicken, onion, and pepper; cook until chicken is browned on one
side, about 5 minutes. Turn chicken pieces; add mushrooms. Pour tomato paste mixture over chicken pieces; heat until
boiling. Reduce heat to simmer, between Warm and 200°. Cook, covered, until chicken is tender and juices are clear when
thickest parts are pierced with a fork, about 35 to 40 minutes. Serve chicken and sauce over pasta. Sprinkle with parsley.
4 to 6 servings
Southwest Stew
2 tablespoons vegetable oil 1 jalapeño pepper, chopped
4 boneless skinless chicken breast 1 cup coarsely chopped
halves (about 1 1 ⁄
4
pounds), purple onion
cut into 1-inch pieces 2 cloves garlic, minced
1 tablespoon chili powder 1 cup whole kernel corn
2 teaspoons ground cumin 1 16-ounce can pinto beans
1 ⁄
2
teaspoon salt 1 14 1 ⁄
2
-ounce can stewed
1 green bell pepper, cut into tomatoes
3 ⁄
4
-inch pieces 1 cup salsa (desired level of
1 red bell pepper, cut into spiciness)
3 ⁄
4
-inch pieces Fresh cilantro (optional)
heat oil in skillet at 325°. Add chicken; cook until chicken is browned, about 4 minutes. Combine chili powder, cumin and
salt; sprinkle over chicken, tossing to coat pieces. Add peppers, onion and garlic; cook for 2 to 3 minutes. Add corn, beans,
tomatoes and salsa. Simmer, covered, at 200° for 20 to 25 minutes. garnish with cilantro.
6 servings
11