Entrees
Chicken with Parmesan Cream Sauce
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Blender-chop cheese. Add cream, yolk, parsley, tarragon, pepper and onion satt.
Cover and process 3 times at PULSE. Pour into small saucepan and wok over
medium heat until thickened, stirring occasionally. Meanwhile, remove skin from
chicken pieces. Using a mallet or a rolling pin.pound chicken to %-inch (.3cm)
thickness. Mix together flour and salt. Press both sides of each piece of chicken
into flour to coat. Heat oil and butter over medium high heat in large frypan until
lightly browned. Cook chicken in fat about 3 minutes on each side until no longer
pink on inside. Add more butter and oil if needed. Remove to plate and pour
sauce over chicken. Weld: 4 servings
NUlRlllONAL INFORMATION PER SERVING
Serving size
1 serving
Fat
_
.29.69 sodium
513mg
Calories
458
Cholesterol
199mg
Protein
34.9g
chicken in Rice
1
cup
(25omL)
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longgminrke
1
m-3
pound
(l.l-1.4kg)
broiler-flyer
dliien,
cutkltopiacea
H
cup
(li5mL)
whole almonds
1 cup (25OmL) milk
1
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mushmom
wclp
‘k
&poim
(lml)
salt
“tea&--~)
1 medium onion, quartared
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l-klch
(2scm) pieces
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Put rice into a 13 x 9 x Z-inch (33 x 23 x 5cm) baking pan. Arrange chicke?
pieces over the rice. Blender-chop nuts. Set aside. Put remaining ingredients into
Osterizer blender container. Cover and process 2-3 times at PULSE or until
vegetables are finely chopped. Pour over chicken. Sprinkle with chopped nuts.
Cover tightly with foil. Bake in preheated 350°F (160°C) oven for 45 minutes.
Remove foil, bake additional 15 minutes.
yield: 4
senrings
NUTRITIONAL INFORMATION PER SERVING
Serving size 1 serving
Fat 57.79
Sodium
907mg
Calories
1085
Cholesterol 302mg
Protein
1079
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