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* Chicken with Mushrooms
* Sweet Potatoes with Dates
* Steamed vegetables of choice

Chicken with Mushrooms
Banff Springs Hotel, Alberta, Canada

Makes 4 servings

 2 tablespoons vegetable oil
 1 pound boneless, skinless chicken breasts, cut into small strips
 2 shallots, chopped, or 2 tablespoons chopped onion
 1 cup sliced mushrooms
 1/3 cup chopped dried porcini or morel mushrooms, softened in hot water,
then drained
 1 cup chicken broth
 1/4 cup dry white wine or vermouth
 1/4 teaspoon salt
 1/8 teaspoon freshly ground black pepper
 1/2 cup nonfat sour cream
 Chopped fresh parsley for garnish

1. In a large sauté pan, heat 1 tablespoon of the oil. Add the chicken,
brown on all sides, and cook thoroughly. Remove the chicken from the pan and
set aside.

2. In the same pan, heat the remaining tablespoon of oil. Add the shallots
and cook for 1 minute. Add the sliced and chopped mushrooms and cook for 3
minutes more. Pour in the chicken broth and the wine or vermouth, then over
high heat reduce the liquid to 1 cup. Season the mixture with salt and
pepper. Return the chicken to the pan and heat thoroughly. Reduce the
temperature to low heat and stir in the sour cream. Serve immediately. Do
not boil or the sauce will break. Garnish with chopped parsley.

Copyright 1995 Acorn Associates, Ltd.


Sweet Potatoes with Dates
Chile

Makes 4 servings

For the Dressing:
 1 tablespoon balsamic, red wine, or raspberry vinegar
 2 tablespoons olive or vegetable oil
 1/2 teaspoon salt
 1/2 cup chopped dates
 1/2 cup toasted slivered almonds

 1+1/2 pounds sweet potatoes, peeled and cut into 1-inch cubes

1. To prepare the dressing: In a mixing bowl, combine the ingredients, then
set aside.

2. In a large saucepan fitted with a steamer, place the potatoes and steam
for 7 to 10 minutes or until just tender. Do not overcook.

3. Place the sweet potatoes in the bowl with the dressing and toss to mix evenly.

Copyright 1995 Acorn Associates, Ltd.
 





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