22
2. Once liquid settles down to a bare
simmer, season the chicken breasts with
salt and pepper and then gently add to
the pot.
3. Cover and poach chicken for
approximately 25 minutes or until cooked
through.
4. Let rest about 5 minutes before slicing
and serving.
Nutritional information per serving:
Calories 139 (22% from fat) • carb. 0g • pro. 25g
• fat 3g • sat. fat 1g • chol. 77mg • sod. 283mg
• calc. 9mg • fiber 0g
Roasted Red Pepper
Sauce
This versatile sauce provides a nice flavor
kick to just about any dish.
Setting: Brown/Sauté
Makes about 2 cups
3 medium red peppers (about 1½
pounds total)
2 teaspoons olive oil
1 large shallot, peeled and finely
chopped
2 garlic cloves, peeled and finely
chopped
¾ teaspoon kosher salt, divided
½ teaspoon freshly ground black
pepper, divided
½ cup dry white wine
1½ cups chicken broth, low sodium
2 teaspoons honey
1. Put the peppers on the rack in the
cooking pot of the Multicooker. Cover and
set to Brown/Saute at 400°F. Roast
peppers for about 1 hour, turning them
every 20 minutes. After an hour of
roasting, turn unit off and let peppers rest
in the Multicooker with cover in place for
about an hour to cool and to allow the
skins to loosen.
2. Once peppers have rested, remove and
discard skins and seeds and roughly chop
the peppers. Completely wipe out the
cooking pot.
3. Put the olive oil in the cooking pot and set
to Brown/Sauté at 350°F. Once the unit is
preheated, add the shallot and garlic and
sauté until soft. Stir in the peppers with ¼
teaspoon each salt and pepper; sauté for
a few additional minutes.
4. Stir in the white wine and simmer until just
about evaporated. Add the chicken broth
and bring to a simmer. Reduce
temperature to 200°F to maintain light
simmer and cook for an additional 30
minutes.
5. Blend sauce either in a blender or transfer
sauce to a deep and narrow vessel to
blend with an immersion blender.
6. Add honey and remaining salt and pepper
to taste.
Nutritional information per serving (2 tablespoons):
Calories 26 (26% from fat) • carb. 3g • pro. 1g
• fat 1g • sat. fat 0g • chol. 0mg • sod. 115mg
• calc. 4mg • fiber 0g
Wild Mushroom Sauté
A tasty accompaniment to the poached
chicken, this simple wild mushroom sauté
works well with many dishes.
Setting: Brown/Sauté
Makes about 1 cup
1 teaspoon olive oil
1 small leek, root end rimmed, washed
well and sliced (dark green parts
removed and reserved for other
use)
2 garlic cloves, peeled and crushed
4 ounces sliced wild mushrooms
¼ teaspoon kosher salt
¼ teaspoon freshly ground black
pepper
¼ cup dry white wine
½ cup chicken broth, low sodium
1. Put the olive oil in the cooking pot of the
Multicooker and set to Brown/Sauté at
350°F. Once unit is preheated, add the
leek and garlic and sauté until fragrant
and soft.
2. Add the mushrooms with the salt and
pepper. Sauté, stirring occasionally, until
golden, about 10 to 15 minutes.
3. Once golden, add the white wine and
simmer until evaporated. Add the broth
and simmer for an additional 5 minutes.
Nutritional information per serving: (
½
cup)
Calories 40 (30% from fat) • carb. 4g • pro. 2g
• fat 1g • sat. fat 0g • chol. 0mg • sod. 156mg
• calc. 12mg • fiber 1g
