Pork chops with cranberry, Port and rosemary sauce

This is also good with boneless skinless chicken thighs.

Makes 4 servings

INGREDIENTS
4 1 inch thick pork rib chops (or 4 boneless skinless chicken thighs)
2 3/4 tsp minced fresh rosemary (divided)
2 TB butter
3/4 cup low salt chicken broths
3/4 cup tawny Port (or Madeira or sherry)
1 cup cranberry sauce (fresh or canned)

PREPARATION
Sprinkle meat wit salt, pepper and 1 tsp rosemary. Cook butter in heavy large skillet over medium heat until beginning to brown. Add meat and cook until brown and cooked through (3-5 minutes per side).
Transfer to a platter, cover and keep warm.
Add broth, Port and remaining 1 3/4 tsp rosemary to the skillet; boil until liquid is slightly reduced (about 4 minutes). Add cranberry sauce, bring to boil, then reduce to medium and simmer until sauce is thickened (about 7 minutes) Season sauce to taste with salt & pepper. Spoon sauce over meat and serve.

Bon Appetit fast easy fresh cookbook pg 401

Chicken breasts with mushroom sauce

Butter and whipping cream add a wonderful lushness to this savory pan gravy, which features fresh morel and button mushrooms.

Yield: 6 servings

Ingredients

• 6 (6-ounce) skinless, boneless chicken breast halves
• 3 tablespoons butter, divided
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 4 ounces morel mushrooms
• 4 ounces button mushrooms, thinly sliced
• 2 cups fat-free, less-sodium chicken broth
• 1/4 cup whipping cream
• 4 1/2 cups hot cooked egg noodles
• Fresh flat-leaf parsley sprigs (optional)

Preparation

1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or small heavy skillet. Heat 2 teaspoons butter in a large nonstick skillet over medium heat. Sprinkle chicken evenly with salt and pepper. Add 2 breast halves to pan, and cook for 3 minutes on each side or until done. Repeat procedure twice with 4 teaspoons butter and remaining chicken. Keep warm.

2. Melt remaining 1 tablespoon butter in pan over medium-high heat. Add mushrooms to pan; sauté 5 minutes or until moisture evaporates, stirring frequently. Remove mushroom mixture from pan. Add broth to pan; bring to a boil, scraping pan to loosen browned bits. Cook until reduced to 1 cup (about 5 minutes). Return mushroom mixture to pan. Stir in cream; cook 2 minutes or until slightly thick, stirring occasionally.

3. Place 3/4 cup egg noodles on each of 6 plates. Cut each chicken breast half into 1-inch-thick strips. Top each serving with 1 chicken breast half and about 1/3 cup mushroom mixture. Garnish each serving with parsley sprigs, if desired.

Nutritional Information

Calories:

452

Broiled Halibut with Balsamic Glaze

(Southbeach Diet Cookbook)
SERVES 4

4 (4-6 ounce) fresh or frozen halibut fillets about 1 inch thick (Or Tilapia or Cod)
1/2 cup balsamic vinegar
2 TBL soy sauce
2 TBL extra virgin Olive Oil
2 TBL Honey
2 garlic cloves minced ( or 1 tsp prepared minced garlic)
1 tsp chopped fresh basil.

PREPARATION

1. Thaw fish fillets and pat dry
2. Combine the vinegar through basil to make the marinade. Add the halibut, turning to cover the fish entirely. Marinate in refrigerator for 30-1.5 hours.
3. Preheat Broiler. Drain Fish reserving the marinade. Place fish on pregreased foil and broil for 3-12 minutes until the fish flakes easily. (Depends on the thickness of the fillet and the type of fish used.)
4. Place marinade in small saucepan and bring to boil. Boil for 5-10 minutes reducing to 1/2 cup.
5. Drizzle glaze over fish to serve.

243 calories per serving