Recipes Included On This Page Herb and Wine Sauce - 2 pts Honey Orange Basil Chicken - 5 pts Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Herb and Wine Sauce - 2 pts Recipe By : 8 Mix and Match Pan Sauces by Sara Quessenberry Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-04 Apr 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup dry white wine 1 cup fresh flat-leaf parsley -- chopped 2 scallions -- thinly sliced [light and green parts] 1/4 teaspoon kosher salt 1/8 teaspoon black pepper 2 tablespoons unsalted butter -- chilled Bring the wine to a boil in a large skillet or saucepan over medium-high heat. Add the parsley, scallions, salt and pepper. Remove from heat. Add the butter to the skillet and swirl until melted. Pour or spoon the sauce over cooked meat or fish. Makes 4 servings. Source : 8 Mix and Match Pan Sauces by Sara Quessenberry, Real Simple, October 2006. Formatted by Chupa Babi in MC: 11.11.06 Contributed to the FareShare Gazette by Chupa; 12 April 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 79 Calories; 6g Fat (84.4% calories from fat); 1g Protein; 2g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol; 129mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 1 Fat. * Exported from MasterCook * Honey Orange Basil Chicken - 5 pts Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 10-04 Apr 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup orange juice 1/4 cup vegetable oil 2 tablespoons honey 2 tablespoons finely chopped fresh parsley 1/2 teaspoon dried basil -- or to taste 1/2 teaspoon grated orange zest 1/2 teaspoon salt 1/4 teaspoon pepper 8 skinless boneless chicken breast halves 1. In a large resealable plastic bag, mix the orange juice, oil, honey, parsley, basil, orange zest, salt and pepper. Place chicken in the bag, seal and marinate in the refrigerator overnight. 2. Preheat the grill for medium heat. 3. Lightly oil the grill grate. Place the chicken on the grill and discard marinade. Cook chicken 15 minutes or until juices run clear, turning once. Serves 8. Hands-On time: 15 Minutes. Cooking Time: 15 Minutes. Total Time: 8 Hours 30 Minutes. Author : Momzright for Prevention Community Source : Prevention Special Alert, March 22, 2007 Formatted by Chupa Babi in MC: 03.22.07 Contributed to the FareShare Gazette by Chupa; 24 April 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 210 Calories; 8g Fat (36.4% calories from fat); 27g Protein; 5g Carbohydrate; trace Dietary Fiber; 68mg Cholesterol; 211mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates.

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