- 4 tablespoons butter
- 1 small yellow onion, chopped
- 3 ribs celery, chopped
- 2 cloves of garlic, minced
- 1 1/2 quarts chicken stock
- 4 1/2 tablespoons flour
- 1/2 pound shrimp, raw (if large, then cut into bite-size pieces)
- 1 cup kernel corn (fresh or frozen)
- 1/2 cup heavy cream
- Salt & pepper to taste
For the aioli: 1/2 cup dried cranberries 2 tablespoons chopped fresh chives 1 small garlic clove, coarsely chopped 1/4 cup mayonnaise 1/2 cup lowfat plain yogurt 1 tablespoon dijon mustard 1 teaspoon white wine vinegar 1 teaspoon lemon zest Salt and freshly ground black pepper Place all the ingredients, except the salt and pepper, in the bowl of a food processor. Blend until the mixture is smooth. Transfer the aioli to a medium bowl. Season with salt and pepper. Refrigerate until ready to build the sandwiches. For the chicken: 4 skinless, boneless chicken breast halves 1/2 cup reduced-sodium chicken broth 1 tablespoon finely shredded lemon zest 1/4 cup lemon juice 1 tablespoon finely chopped fresh lemon thyme or thyme 1/4 teaspoon ground black pepper 4 focaccia rolls , split 1 cup finely chopped romaine lettuce 4 slices swiss cheese Wash & put the chicken in a resealable plastic bag. In a small bowl stir together chicken broth, lemon peel, lemon juice, 1 tabl
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