The Beaver County-based ice cream chain has signed development agreements for seven new markets in the West and Southwest.
CHICKEN WITH SHALLOTS
I found this recipe looking for tasty and healthful recipes in “Good Housekeeping 400 Calorie Chicken.” It’s an easy-to-prepare dish that is loaded with flavor that comes from the sauce made with delicately flavored shallots, red-wine vinegar, chicken broth, fresh thyme and a pat of butter.
To make this a meal, add steamed sugar snap peas and light mashed potatoes. All three recipes are below.
4 skinless, boneless chicken breast halves (11/2 pounds)
¼ teaspoon salt
⅛ teaspoon ground black pepper
4 teaspoons olive oil, divided
2 medium shallots, thinly sliced
¼ cup red-wine vinegar
¾ cup chicken broth
1 teaspoon fresh thyme leaves, chopped, plus additional leaves for garnish
1 teaspoon butter (no substitutions)
Place chicken, between 2 sheets plastic wrap; with a meat mallet, pound to even ½-inch thickness; sprinkle both sides with salt and teaspoon pepper.
In 12-inch skillet, heat 2 teaspoons oil over medium heat until hot. Add chicken and cook 12 to 14 minutes, turning over once, until breasts are browned on both sides and a stand-read thermometer inserted horizontally into thickest part registers 165 degrees. Transfer to a platter; cover with foil.
Place the remaining olive oil in the skillet. Add the shallots and cook 3 to 4 minutes or until tender, stirring often. Stir in vinegar and cook 30 seconds. Add broth and chopped thyme. Heat to boiling over medium-high heat; boil 1 minute to reduce slightly. Off heat, stir butter into sauce. Thinly slice the chicken and top with shallot sauce; serve with snap peas. Garnish with thyme.
Makes 4 servings.
SUGAR SNAP PEAS
1 pound sugar snap peas, strings removed
⅛ teaspoon salt
⅛ teaspoon pepper
Place about 1 inch of water in 4-quart saucepot. Set a steamer basket (or a metal colander) in the saucepot. Bring the water to boil over high heat. Place snap peas in steamer basket; cover ands steam over medium heat 5 to 6 minutes or until peas are tender-crisp. Toss with salt and pepper.
LIGHT MASHED POTATOES
2 pounds Yukon Gold potatoes, peeled and cut into 1-inch pieces
1 tablespoon butter
¾ teaspoon salt
½ cup warm fat-free half-and-half
Place potatoes in a pot add water to cover. Heat to boiling over high heat. Reduce heat to low; cover and simmer 8 to 10 minutes or until potatoes are fork-tender. Reserve ¼ cup cooking water. Mash potatoes with 1 tablespoon butter and ¾ teaspoon salt. Gradually add half-and-half, continue to mash until mixture is smooth and well blended; add some reserved cooking water if necessary.
Makes about 4½ cups.
-- “Good Housekeeping 400 Calorie Chicken” (Hearst, 2013)