SUPPER Gæd

fish flakes easily

V'.hen tested fork.
At*'ut S.
olive oil I cablespoon salad
2 garlic cloves teaspoon salt
I pound shelled and dcveined large 3 table.ypoons maple or maple-flavor
shrimp syrup
% ,teaspoon salt 1 tablespoon sov sauce
J tablespoon all-purpose flour I cup seedless rcd gnarrs
I tablespoon lemon jutce
Awoc-r 30 BEFORE
teaspoon chicken-flavor instant
bouillon 1. Cut each chicken thigh in half.
% teaspoon crushed red pepper Coarsely chop onion,
(optional) 2. In nonstick 12-inch skillet over
1 16-ounce can Great Northern beans, medium-high heat, in hot salad oil,
dratncd cook chicken thighs, onion, and
salt
I tablespoon capers for garntsh until chicken is browned on both
sides. Reduce beat to medium;
cover
ABOUT .30 MINUIES BEFORE skillet and cook chicken and onion 10
SERITNG:
1. Preheat broiler if manufac!urer to 15 minutes longer until chicken
directs. Spray rack in broiling pan and onion are tender and juices run
with nonstick cooking spray. Cut clear when chicken is pierced *Ith tip
eggplant crosswise into la-inch-thick of knife.
slices. 3. Meanwhile, in cup, maple
2. Brush eggplant slices with 1 syrup, soy sauce, and 2
cuålespootu
tablespoon olive oil. Arrange sliced water. Add maple-syrup mtsture
and
eggplant on rack in broiling pan. grapes to skillet; I minute to heat
Piace pan in broiler at closest position grapes through and to thicken
sauce
to source of heat; broil eggplant 8 to slightly. Spoon chicken and sauce
10 minutes until lightly browned and onto 4 dinner plates, Makes 4
maln-
Place salmon on
p;ates, top
v.ith mustard sauce
Makes 4
tender, turning eggplant slices once.
dish serongs.
Keep wann
3, Peei garlic cloves; smash cach
Each serving: About 280caiones, 9
g slightly' with flat side of French
knife. fat, I t 7 mg cholesterol, mg
In nonstick 12-inch skillet over
sodium.