• Vianne’s chicken au chocolat

Vianne’s Chicken au chocolatIngredients

To make the sauce

1. Grind the almonds to a fine powder in a coffee grinder. Grind the shallots and garlic in a small food processor. 2. Heat the oil in a heavy skillet and lightly saut?? the almonds, shallots, and garlic for 2 to 3 minutes. 3. Add the tomatoes, salt, and pepper and cook for 5 to 6 minutes. Add the broth and wine and bring to a boil. 4. Reduce the heat and add the chocolate, stirring constantly to blend. Simmer for 15 minutes.

Remove from the heat, cover, and let stand for a few minutes. 5. Ladle the mixture into a blender and process until smooth. Strain through a medium sieve into a small saucepan and reserve the liquid, discarding what remains in the sieve.

To make the chicken

Sauce

• 1 tablespoon slivered almonds • 2 medium shallots • 3 cloves garlic • 2 teaspoons extra-virgin olive oil • 1 can diced tomatoes, drained (15 ounces) • 1/2 teaspoon salt • Freshly ground black pepper, to taste • 1 cup fat-free chicken broth • 1 cup port wine • 1 ounce bittersweet chocolate (Ghirardelli) • 2 teaspoons pink peppercorns • 1 teaspoon cognac

Chicken

• 4 chicken breasts (whole, skinless, about 2 pounds), halved • Pinch salt • Freshly ground black pepper, to taste 1. Rinse the chicken and pat dry. Season both sides lightly with the salt and pepper. 2. Coat a large cast-iron grill pan with olive oil spray and heat over medium-high heat. Add the chicken and grill on each side for 8 to 10 minutes, or until cooked through. 3. Return the saucepan to the stove and rub the peppercorns between your palms to crush them into the sauce. Add the cognac and simmer just until heated through. Serve over the chicken. 4. Per serving: 403 calories, 11 g fat (3 g sat fat), 41 g protein, 19 g carbohydrate, 1 g fiber, 102 mg cholesterol, 865 mg sodium

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