French Chicken in Vinegar Sauce w/ Pepper-Spiked Polenta

2.5 c. coarsely chopped onion                                                                         Yields 4 servings
8 (3-oz.) skinned, boned chicken thighs
1/2 c. dry white wine
1/2 c. fat-free chicken broth
3 T. tomato paste
2 T. balsamic vinegar
1 tsp. minced fresh or 1/2 tsp. dried fresh tarragon
1/2 tsp. brown sugar1/2 tsp salt
1/4 tsp. red pepper

1.  Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add
onion; Cook 5 min. or until lightly browned. Add chicken; saute' ea. side 3 min. or until browned.
2.  Combine wine and next 8 ingred. (wine through black pepper) in a med. bowl; stir well. Add wine mixture to chicken mixture; cover, reduce heat, and simmer 20 min. Serve with Pepper-Spiked Polenta. Garnish with tarragon springs, if desired. Yield: 4 servings

Pepper Spiked Polenta- 1/4 tsp crushed red pepper and 1/4 c. grated Parmesan cheese.

Pan-Roasted Pork Chops (or tuna steaks) with Peach Salsa

6-8 med. ripe yellow fleshed peaches                                  Kosher salt to taste
(sweeter varieties work better)                                             Freshly gr. black pepper to taste
1/2 c. + 1 T. thinly sliced gr. onions
2 T. minced jalapeno pepper, seeded                                    Serves 4
2 T. finely chopped cilantro
2 T. cider vinegar
1/4 tsp kosher salt
2 T. canola oil
4 bone-in pork rib chops, ea. 1.5" thick

Instructions: Preheat oven to 400. Using a knife, peel and pit  each peach and dice into medium sized cubes.

Mix the diced peaches with the gr. onions, jalapenos, cilantro, cider vinegar and salt. Allow to sit for
15 min. for all the flavors to marry.

Meanwhile, heat a large ovenproof skillet over med. high heat. Once the pan is hot, add in the oil,
swirling the pan to make sure it's distributed evenly. Season both sides of the chops with salt and pepper. Add the chops to the pan and sear for 2-4 minutes, or until a golden brown crust has formed.
Flip the chops over and sear the second side for 1 min. more. Move the entire skillet to the oven, and roast the chops until the internal temp. registers at 135, about 8-10 min, Remove from the oven and place on a serving platter, tenting the chops with foil to help keep them warm.  Allow the meat to rest for at least 5 min.

When you are ready to eat, spoon the peach salsa over the top of the chops and serve.

Curried Orange Chicken

2 # chicken, cut up                        2 servings
1/2 t. curry powder
1/4 c. O.J.
2 T. honey
1 T. mustard
2 tsp. cornstarch
1 T. cold H20
1/2 oj peeled, sliced, quartered

Sprinkle chicken pieces with curry powder; rub curry into meat. Arrange chicken in small baking dish, skin side down. Combine o.j., honey, and mustard in a small saucepan; simmer 'til blended.
Pour over chicken. bake in mod. oven (375) for 30 min. Turn chicken & continue baking 20 min. or 'til tender.  Remove chicken to serving platter;  Keep warm. In sm. saucepan, combine cornstarch & H20; Stir in pan juices from chicken. Cook & stir  'til thick & bubbly. Add oj pieces; Heat 1 min.
Pour sauce over chicken or serve separately to be spooned over hot, cooked rice. Pasta ok, too.