NuWave PIC TITANIUM - Chicken Recipes: Herb Chicken, Teriyaki Chicken; Recipe Instructions and Tips

42 •
NuWave
®
PIC
®
Titanium Complete Cookbook
Herb Chicken
Serves: 4
4 (6-ounce) boneless, skinless
chicken breasts
¼ cup our
¼ teaspoon salt
¼ teaspoon pepper
1 tablespoon fresh thyme
1 tablespoon fresh chopped rosemary
1 tablespoon fresh chopped oregano
2-3 cloves garlic, peeled and nely
chopped
½ cup white wine
¾ cup chicken stock or broth
¼ cup fresh chopped Italian parsley or
chervil
Directions:
1. Heat large sauté pan on
Medium-High (375°F).
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 (375°F).
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 (175°F).
8. Cover and cook chicken for
about 10-12 minutes or until internal
temperature reaches 170°F.
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 1 teaspoon dried
thyme, rosemary or oregano.
Teriyaki Chicken
Serves: 2-3
¾ cup low-sodium soy sauce
¼ cup honey
1¼ teaspoons peeled, grated fresh
ginger
1 pound boneless, skinless chicken
breasts or thighs
Freshly ground black pepper to taste
4 teaspoons vegetable oil
2 medium scallions, thinly sliced
Directions:
1. Add soy sauce and honey to small
saucepan and simmer on
Medium (275°F) 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 (425°F) 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 (275°F).
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 (275°F) for about
3 minutes, until sauce thickens.
11. Slice chicken crosswise into
½-inch 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 ½
inch thick.