Chicken Breasts with Artichoke Hearts &
Lamb and Fruit Pilaf

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            FOOD FUNNY
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Thanks to Fran in Seattle for sending this one:

A woman in our diet club was lamenting that she had gained weight. She'd
made her family's favorite cake over the weekend, she reported, and
they'd eaten half of it at dinner. The next day, she said, she kept
staring at the other half, until finally she cut a thin slice for
herself. One slice led to another, and soon the whole cake was gone.

The woman went on to tell us how upset she was with her lack of
willpower, and how she knew her husband would be disappointed. Everyone
commiserated, until someone asked what her husband said when he found
out. She smiled. "He never found out. I made another cake and ate half!"

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            TODAY'S RECIPES
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"Healthy" doesn't have to mean drab an uninteresting, and I think
this dish serves as a perfect example of how healthy food can be...
dare I say haute cuisine? That may be stretching the point a bit,
but this dish is elegant and healthy.

Chicken Breasts with Artichoke Hearts

4 Tbs (60 ml) olive oil
4-6 skinless, boneless chicken breast halves
1 onion, chopped
1 Tbs (15 ml) paprika
4 Tbs (60 ml) all purpose flour
1 cup (250 ml) chicken stock
1/2 cup (125 ml) dry white wine or additional chicken stock
3/4 cup (180 ml) plain yogurt
Salt and freshly ground pepper to taste
1 15-oz (425 g) can artichoke hearts, drained
Chopped fresh parsley for garnish

Heat the oil in a skillet and saute the chicken breasts until lightly
browned on both sides. Remove the chicken from the pan and
saute the onion and paprika in the same oil until the onion is
tender but not brown, about 5 minutes. Stir in the flour and cook
for 3 minutes, stirring frequently. Add the chicken stock and wine
and bring to a boil, stirring frequently. Once the sauce has
thickened, remove it from the heat and stir in the yogurt, salt,
and pepper. Place the chicken and artichoke hearts in a baking
dish and spoon the sauce over them. Bake in a preheated 350F
(180C) for 30 to 40 minutes, depending on the thickness of the
chicken breasts. Garnish with chopped parsley. Serves 4 to 6.

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Lamb and Fruit Pilaf

2 Tbs (30 ml) olive oil
1 onion, chopped
1 1/2 - 2 lbs (675-900 g) lean lamb, cut into 1-inch (2 cm) pieces
1 cup (250 ml) dried apricots, halved
1/2 cup (125 ml) seedless raisins
1/2 tsp (2 ml) ground cinnamon
1/2 tsp (2 ml) dried thyme
Salt and freshly ground pepper to taste
2 cups (500 ml) long-grain rice, cooked according to package directions
Toasted slivered almonds for garnish

Heat the oil in a skillet over moderate heat and saute the onion until
tender but not brown, about 5 minutes. Add the lamb and brown on all
sides. Add the apricots, raisins, cinnamon, thyme, salt, pepper, and
enough water to barely cover the meat. Reduce the heat and simmer
covered until the meat is tender, about 1 1/2 hours. Place the cooked
rice in a greased baking dish and spoon the lamb mixture on top. Bake in
a preheated 325f (165C) oven for 15 minutes. Garnish with toasted
almonds. Serves 4 to 6.
Received on Thu Jan 11 04:53:42 2007