Wolfgang Puck WPGPP20 Use & Care Manual page 10

GA_PaniniPressManualWPGPP20_GA_PaniniPressManualWPGPP20 10/21/11 4:58 PM Page 17
Mushroom Sauce
INGREDIENTS
2 tablespoons olive oil
1/2 pound mushrooms, thinly sliced
1/2 cup Port wine
1 cup brown stock
6 tablespoons unsalted butter
Salt and freshly ground pepper, to taste
METHOD
1 In a saucepan over medium-high heat, add olive oil.
2 Add mushrooms and continue to sauté for 3 to 4 minutes.
3 Pour in Port and reduce by half. Add stock and reduce just until the
sauce thickens slightly.
4 Whisk in butter and season with salt and pepper to taste.
5 Keep warm.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
17
Grilled Chicken Breast Panini
with Artichokes and
Sundried Tomato Pesto
4 Servings
INGREDIENTS
4 medium boneless skinless chicken breasts, trimmed of fat
2 tablespoons lemon juice
6 tablespoons olive oil
1/2 teaspoon fresh thyme leaves
2 cloves garlic, minced
1 pinch kosher salt
1 pinch coarse ground pepper
1/2 cup sundried tomato pesto
1 can artichoke hearts, slice thin vertically
4 ounces chevré (goat) cheese
1 cup mixed baby lettuces
1 large loaf Italian bread
METHOD
1 With your Panini Press in the closed position preheat until the green
ready light illuminates.
2 Place chicken breasts in a bowl. Add lemon juice, oil, thyme, garlic,
salt and pepper. Marinate refrigerated for at least 1 hour.
3 Preheat Panini Maker. When hot, add chicken breasts two at a time
and cook for 6 minutes or until cooked through. Remove and place
on a cutting board. Slice into 1/2-inch thick strips diagonally.
4 Cut Italian loaf in half lengthwise, and then cut into two pieces.
5 Spread the inside of both sandwiches with sundried tomato pesto.
Stack the artichoke hearts and goat cheese inside of sandwiches.
Top with grilled chicken slices. Add the lettuces and grill each half of
sandwich in Panini Maker for 3-5 minutes.
6 Cut each sandwich half in half diagonally, serve warm.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
18
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