• Serving Size  : 4

    4                     boneless chicken breast halves with skin
    All purpose flour
    2        tablespoons  butter — (1/4 stick)
    1         tablespoon  olive oil
    4          teaspoons  minced peeled fresh ginger
    2        tablespoons  brown sugar
    1           teaspoon  dry mustard
    2               cups  orange juice
    2          teaspoons  grated orange peel
    3/4           cup  thinly sliced green onions

    Directions:
    Sprinkle chicken with salt and pepper; dust with flour.

    Melt butter with oil in large skillet over medium-high heat. Add chicken; sauté until brown, about 3 minutes per side. Transfer chicken to plate.

    Add ginger to skillet; stir 1 minute. Add brown sugar and mustard and stir to blend into drippings. Add orange juice and orange peel.

    Simmer until sauce is slightly reduced, stirring occasionally, about 8 minutes. Return chicken and any accumulated juices to skillet. Simmer 3 minutes.

    Turn chicken over and add green onions. Simmer until chicken is cooked through and sauce is thick enough to coat spoon, about 3 minutes longer. Season sauce with salt and pepper. Transfer chicken and sauce to platter.

    - – - – - – - – - – - – - – - – - – -

    Per Serving (excluding unknown items): 162 Calories; 10g Fat (51.3% calories from fat); 1g Protein; 19g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol; 64mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 Fruit; 2 Fat; 1/2 Other Carbohydrates.

  • from Eating Well, December 2008

    4 cups red and/or green grapes
    1 1/4 pounds pork tenderloin, trimmed
    1/2 teaspoon salt
    1/2 teaspoon freshly ground black pepper
    1 tablespoon extra-virgin olive oil
    1/4 cup finely chopped shallots
    1/2 cup Madeira or white wine
    1/2 cup reduced-sodium chicken stock
    1 tablespoon chopped fresh thyme or 1 teaspoon dried
    2 teaspoons Dijon mustard
    2 teaspoons water
    1 1/2 teaspoons corn starch

    Position racks in the middle and lower third of oven; preheat to 425ºF.

    Place grapes on a rimmed baking sheet.  Roast on the lower rack, shaking the pan occasionally to turn the grapes, until they are shriveled, 25 to 30 minutes.

    Meanwhile, rub pork with salt and pepper.  Heat oil in a large ovenproof skillet over medium-high heat.  Add the pork and brown on one side, about 2 minutes.  Turn the pork over and transfer the pan to the top oven rack.  Roast the pork until just barely pink in the center and an instant-read thermometer registers 145ºF, 12 to 14 minutes.  Transfer the pork to a cutting board to rest before slicing.

    Place the pan over medium heat (use caution, handle will be hot), add shallots and cook, stirring, until softened, about 1 to 2 minutes.  Add Madeira or wine and cook until reduced by half, 2 to 4 minutes.  Stir in broth, thyme and mustard; bring to a simmer.  Combine water and cornstarch in a small bowl and stir into the pan sauce.  Cook until thickened, 30 seconds to 1 minute.  Stir in the grapes.  Serve the sliced pork with the grape sauce.

    Makes 4 servings.

    Per serving: 299 calories, 6 grams fat ( 1 gram sat, 4 gram mono), 74 Milligrams cholesterol, 31 grams carbohydrate; 26 grams protein, 2 grams fiber

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