Chicken Cacciatore - Rival S12P Owner's Manual

FISH FILLETS WITH LEMON DILL SAUCE
1/4-lb. fresh mushrooms, sliced
2 green onions, sliced
2 tablespoons butter or margarine
11/2 teaspoons all-purpose flour
1/4 cup milk
2 tablespoons water
1 tablespoon white wine
Set skillet temperature to 300° F. Add mushrooms, onions and butter. Saute, stir-
ring frequently, 2 minutes. Add flour; cook, stirring constantly, 1 minutes.
Combine milk and water.
Reduce temperature to "WARM". Add milk mixture to skillet and cook, stirring
constantly, 1 minutes. Blend in wine, lemon juice and seasonings. Arrange fish
fillets in sauce, spooning sauce over fish. Cover and cook 8 to 10 minutes or until
fish flakes easily with a fork. Lift fish from sauce with a wide spatula.
If not using cream, spoon sauce over fish and serve. If desired, remove fish from
serving platter and keep warm. Blend cream into sauce in skillet. Heat uncovered
1 to 2 minutes. Spoon sauce over fish.

CHICKEN CACCIATORE

2 tablespoons vegetable oil
3 to 4 pieces chicken (thighs, legs, of halved breasts) 1 can (4-ounces) sliced mushrooms, drained
1 ⁄ cup chopped onion
3
1 clove garlic, minced
1 can (14 1 ⁄ -ounces) peeled, diced tomatoes
2
Set skillet temperature to 350° F. Add oil. Arrange chicken pieces, skin side-down
in skillet. Cook chicken until well browned on first side, about 5 minutes. Turn
chicken. Add onion and garlic around chicken. Cook 3 minutes, or until onion is
cooked, but not brown. Reduce temperature to "WARM". Add remaining ingre-
dients, except spaghetti. Cover and cook 30 to 40 minutes, or until chicken is
cooked. Stir sauce and spoon over chicken occasionally. Serve chicken and sauce
over spaghetti or other pasta.
1 tablespoon lemon juice
1/3 teaspoon dill weed
1/4 teaspoon salt
Dash ground black pepper
1 to 2 orange roughy or other firm fish fillets,
(about 8-ounces each)
1/4 cup cream, optional
1 ⁄ cup chopped green bell pepper
3
1 bay leaf
1 teaspoon Italian seasoning
salt and ground black pepper to taste
hot cooked spaghetti or other pasta
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