Dual Controls Chicken And Steak - Herb Poached Chicken With Olive Salsa Over Basmati Rice And New York Strip Steak With Sauce Robert Over Baby Potatoes Recipe

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Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

1 pint (2 cups chicken stock)

3 ounces bacon strips

1 large tomato, seeds removed and medium diced

Salt and freshly ground black pepper

2 teaspoons tomato paste

1 tablespoon olive oil

1/4 cup demi-glace

1/4 teaspoon ground pepper, black or white

1/2 cup pitted medium diced kalamata olives

1 tablespoon minced fresh thyme leaves or 1 teaspoon dried thyme

1 pound steamed haricots verts, as garnish

1/4 cup packed chopped fresh flat-leaf parsley

6 baby potatoes, sliced

1 tablespoon water

6 (3 or 4-ounce) boneless chicken breasts


1/4 cup chopped fresh basil leaves, packed

1/8 cup packed fresh tarragon leaves

1 shallot, minced

3 (6 to 8-ounce) New York strip steaks

2 teaspoons cornstarch

1/3 cup packed fresh basil leaves

1 medium onion, diced

1/4 cup packed fresh parsley leaves

2 teaspoons cracked black peppercorns

1 tablespoon minced scallions, white and tender green parts only

1/2 cup Merlot

1 whole head garlic

1 quart chicken stock

2 teaspoons fresh finely minced flat-leaf parsley (from about 3 to 4 large sprigs)

1 cup basmati rice (Before use, place in a bowl, cover with water and skim off any impurities that rise to the surface. Then transfer to a strainer and rinse well)

1 teaspoon olive oil, plus 2 tablespoons extra-virgin olive oil

1 cup (about 3 ounces) white mushrooms, cleaned, trimmed and sliced

1 tablespoon butter

1 teaspoon Dijon mustard

1 teaspoon salt

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