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MMMMM----------------------ESCARGOT BUTTER--------------------------- 1/2 c Chicken broth 3 lg Clov garlic; peeled and -coarsely ; chopped 4 tb Chilled unsalted butter; -(1/2 stick) 1/4 c Coarsely chopped flat-leaf -parsley Salt and freshly ground -black pepper to ; taste 1/2 c Pistachio nuts; coarsely -chopped This is a variation of a fish recipe that appears in Michel Richards book. See below for fish variation. Place a heavy large nonstick skillet over medium heat and film with oil. Season the chicken with salt and pepper. Add chicken to the skillet and cook until opaque throughout, for about 5 minutes total, turning halfway. For the escargot butter, meanwhile boil the chicken broth with the garlic in a heavy saucepan until the liquid is reduced to 2 tablespoon Whisk in 1 tablespoon butter off the heat. Return to very low heat and whisk in the remaining 3 tablespoon butter, one at a time, to form a thick, creamy sauce. Stir in the parsley. Season with salt and pepper. To serve, place the chicken on 4 plates. Spoon the sauce over the chicken. Sprinkle with pistachios. Serve immediately. Serves 4. Fish variation: Substitute 4 (1 1/2 to 1 3/4 pound total) freshwater perch fillets, patted dry, for the chicken thighs, and 1/2 cup clam juice or fish stock for the chicken broth. Proceed with the recipe as given. Recipe for Chicken Thighs with Pistachios and Escargot Butter is a variation of a fish recipe from Michel Richards Home Cooking With a French Accent by Michel Richard with Judy Zeidler and Jan Weimer (William Morrow and Company, Incup, copyright 1993 by Michel Richard and Judy Zeidler). Recipe by: Good Morning America
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|Serving Size: 1 Serving (681g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0.2mg||0 %|
|Potassium 5mg||0 %|
|Total Carbohydrate 0.3g||0 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 0.2g|
|Protein 0g||0 %|
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Calories per serving: 1
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