INGREDIENTS

INSTRUCTIONS

SOAK THE BLACK BEANS IN WATER for 15 minutes. Drain and discard water.
Meanwhile, cook the snow peas in boiling salted water for 30 seconds.
Immediately drain and plunge into ice water to chill. Drain again,  dry
on a towel, cut lengthwise into thin julienne strips and set  aside. In
a 2-quart saucepan, combine the black beans with the sherry  and cook
for 1 minute over high heat. Add broth, garlic and ginger  and bring
almost to a boil. Reduce heat to low, add the chicken  breasts, cover
and simmer 4 minutes. Remove from heat and let the  contents of the pan
steep, covered, for 5 minutes. Remove the chicken  breasts to a plate
and return the pan to the stove. Place over medium  heat and cook
uncovered for 5 minutes, reducing the liquid by 1/3.  Pour the mixture
into a mixing bowl, let cool for 10 minutes, then  transfer the mixture
to a blender. Running the blender on medium,  slowly add both oils.
When it's time to put dinner on the table, pour  the sauce onto a
platter, and place a pile of snow peas in the center  of the plate.
Slice the chicken diagonally across the grain into thin  strips. Fan
chicken breasts around the snow peas. Arrange vegetables  around the
chicken and sprinkle with cilantro.  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

A Message from our Provider:

“Christian ARE better BECAUSE they are forgiven.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 383
Calories From Fat: 186
Total Fat: 21g
Cholesterol: 73.1mg
Sodium: 88.3mg
Potassium: 543.1mg
Carbohydrates: 12.6g
Fiber: 3.1g
Sugar: 4.7g
Protein: 31.5g