NuWave PIC Gold - Herb Chicken; Teriyaki Chicken

42 • NuWave
®
PIC Gold Complete Cookbook
Herb Chicken
Serves: 4
4 (6-oz) boneless, skinless
chicken breasts
60 ml our
1¼ ml salt
1¼ ml pepper
15 ml fresh thyme
15 ml fresh chopped rosemary
15 ml fresh chopped oregano
2-3 cloves garlic, peeled and nely
chopped
118 ml white wine
156 ml chicken stock or broth
60 ml fresh chopped Italian parsley
or chervil
Directions:
1. Heat large sauté pan on
Medium-High (190°C).
2. Dredge chicken in our, which has
been seasoned with salt and pepper;
shake off the excess our.
3. Add chicken to fry pan and brown on
both sides for color; set aside.
4. Add herbs, garlic and wine to large
sauté pan.
5. Bring cooking liquid to simmer on
Medium-High (190°C).
6. When cooking liquid is brought
back up to temperature,
add chicken to fry pan.
7. Add chicken stock and bring back to
simmer on Medium-Low (80°C).
8. Cover and cook chicken for
about 10-12 minutes or until internal
temperature reaches 80°C.
9. Before serving dish, sprinkle with
fresh parsley or chervil.
Tip: If you don’t have fresh thyme,
rosemary or oregano, you can
substitute with 5 ml dried
thyme, rosemary or oregano.
Teriyaki Chicken
Serves: 2-3
156 ml low-sodium soy sauce
156 ml cup honey
6 ml peeled, grated fresh ginger
½ kilogram boneless, skinless chicken
breasts or thighs
Freshly ground black pepper to taste
20 ml vegetable oil
2 medium scallions, thinly sliced
Directions:
1. Add soy sauce and honey to small
saucepan and simmer on
Medium (135°C) for about
5 minutes, stirring often.
2. Add ginger and stir to combine.
3. Remove pan from PIC
and set aside.
4. Heat vegetable oil in large sauté pan
on High (220°C) until simmering.
5. Season chicken with pepper and
add to pan.
6. Fry chicken for about 3 minutes per
side, until both sides are browned.
7. Reduce PIC to Medium (135°C).
8. Slowly pour reserved sauce into
pan, ipping chicken occasionally to
coat, and cook for about 3 minutes.
9. Transfer chicken to cutting board,
letting excess sauce drip
back into pan.
10. Continue to cook sauce on
Medium (135°C) for about
3 minutes, until sauce thickens.
11. Slice chicken crosswise into
1¼-cm pieces.
12. Transfer chicken to serving dish
and pour sauce onto chicken.
13. Garnish with scallions and serve.
Tip: If you’re using chicken breasts,
pound the chicken until they’re
1¼ cm thick.