The Flavor Point Diet: Chicken with Chocolate Port Wine Sauce
Jan. 29, 2006 — -- "Good Morning America" medical contributor Dr. David Katz has come up with a diet that promises to let people eat all their favorite foods and still lose weight.
After conducting extensive research at the Yale-Griffin Prevention Research Center, Katz found that by following flavor themes each week, dieters could reach the flavor point at which they'd feel completely satisfied and full.
Combining his medical knowledge with his wife's expertise -- she is a neuroscientist as well as a gourmet cook -- Katz has created a diet that he says will result in people eating less not because they are starving themselves but because they feel full.
Remember the mouthwatering scene in the movie "Chocolat," where everyone gathers around a feast of dishes imbued with chocolate flavor? This luscious sauce could well have been in that scene. It's rich and enticing, with just a hint of bittersweet chocolate -- just enough to make the sauce creamy and velvety (velouté). This recipe is time-consuming but well worth it if you want to indulge in a chocolate day!
Serves four.
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 sauté 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.
6. To make the chicken: Rinse the chicken and pat dry. Season both sides lightly with the salt and pepper.
7. 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.
8. 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.
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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