1. First, make a full list of all the things that you have been doing wrong in your marriage. 2. Second, confess your sins in repentance to God. 3. Third, determine to change according to Biblical precepts and examples, and write out specific proposals next to each item on the list. 4. Fourth, go humbly to your husband or wife…and admit your sins against them, telling them that you have sought and found God’s forgiveness and now desire theirs. 5. Fifth, having received forgiveness, seek to rectify any wrongs immediately whenever that is possible.

Jay Adams

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	French	Bistro, Chicken ent	4	Servings

INGREDIENTS

6	lg	Carrots; thinly sliced
2 1/2	tb	Olive oil
2/3	c	Chopped white onion
2		Cloves garlic; crushed
1	tb	Fresh ginger root; minced
2	tb	Fresh lemon juice
2	c	Water
1/2	ts	Cumin seed
2	tb	Chopped fresh parsley
		Salt and pepper
4		6-ounce chicken breast halves; boneless (about 6 oz each)

INSTRUCTIONS

Fill a saucepan three-fourths full with water and bring to a boil. Add
two-thirds of the carrots and return to a boil. Cook the carrots until they
are tender when pierced with a knife about 5 minutes. Drain and set aside.
In a saute pan over medium-high heat, Warm 1 1/2 tablespoons of the olive
oil. Add the onion and garlic and saute until soft and translucent, 3-4
minutes. Add the ginger and saute for 1 minute longer. Then add the
remaining carrots and stir for 30 seconds. Add the lemon juice, water and
cumin seeds and bring to a boil. Cover, reduce the heat to medium and
simmer until the carrots are tender, 5-7 minutes.
Pour the contents of the saute pan into a food processor fitted with a
metal blade or a blender and process or blend on high speed until smooth,
1-2 minutes.
Pour the sauce through a fine mesh sieve back into the saute pan. Add the
reserved boiled carrots and the parsley and bring to a boil. Reduce the
heat to low, cover and keep warm while you cook the chicken.
In a large saute pan over high heat, warm the remaining 1 tablespoon olive
oil. Rub salt and pepper to taste onto both sides of the chicken breasts.
Add the chicken to the hot pan, skin side down, and cook for 1-2 minutes.
Reduce the heat to medium and continue to cook the chicken, turning it
occasionally, until opaque throughout when pierce with a knife, 12-15
minutes.
Transfer the chicken breasts to the carrot-cumin broth, turning to coat
them completely.
To serve, transfer the chicken breasts to warmed shallow bowls and spoon
the carrot-cumin broth over the tops.
Gerald Hirigoyen (1995). Bistro:  Best of Casual French Cooking. Sunset
Books, CA.  Part of a series: Casual Cuisines of the World. [Mastercook 16
Oc 96: Submitted by PATh: 375cals/22g fat]
Recipe By     : Gerald Hirigoyen, Bistro (1995)
Posted to MC-Recipe Digest V1 #249
Date: Thu, 17 Oct 1996 09:29:47 -0700 (PDT)
From: PatH <phannema@wizard.ucr.edu>
NOTES : This dish pairs a chicken breast with the flavors of the Middle
East, and reflects the light and sophisticated approach of the modern
bistro. Unfortunately the chef does suggest accompaniments.

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