- Heading into?the Christmas/New Year holidays, we've made a couple of announcements. On Monday,?we announced the availability of a new version of release 4.21 of our TouchGFX software. This update makes it even easier to build awesome user interfaces for STM32-hosted applications. It includes TouchGFX Stock, a set of free graphic design, images, and icons so developers can manage and easily?build beautiful graphical interfaces for their products. Supporting?Scalable Vector Graphics (SVG) images, TouchGFX designer leverages the graphics hardware in STM32 MCUs for high performance. For more information, check out?the blog post?or hop over to?the TouchGFX Software page on ST.com.??
- We also shared?news of an upgraded digital power combination controller. The?STNRG011A?digital power combination controller for 90W to 300W power supplies adds a new overload-management algorithm to the existing?STNRG011?that increases the switching frequency when overcurrent protection is triggered. It?maintains?output-voltage regulation to?prevent?an unwanted shutdown of the power supply and features enhanced overload management to?ensure?accurate output-voltage regulation when overcurrent protection is active. Like the STNRG011, the -011A integrates?a power-factor correction (PFC) controller, LLC resonant half-bridge controller, 800V startup circuitry, and supervisory engine, for?use?in power adapters, chargers, and television and lighting power supplies.?
- In the same vein and family, the?ST blog?has a?story this week about our first?digital multi-mode PFC controller for AC and DC input lines.?With the ability to switch from AC to DC sources, the?STNRG012?is ideal for battery backups. The blog highlights the value of these controllers for improved efficiency and system robustness.?
- As you might imagine, we're not attending any conferences or making any presentations next week, though I'll highlight the presentation we'll make at?the?International Solid-State Circuits Conference?in February, as #ISSCC is among the most important and prestigious technical events on our calendar. ST engineers will?share details of a new in-memory computing approach that achieves state-of-the-art performance, power efficiency, and computing density using computational SRAM technology to accelerate convolutional neural network algorithms. This is a big deal.?
- Also worth noting is I'll be at #CES2023 in two weeks and I'd love to welcome any media to see our demos and talk to our engineers. We're in a private suite at the Wynn Hotel?so you need an appointment. If you want to see some exciting demos, call me or?drop me an email. I know a guy.?
- As we batten down the hatches for what forecasters are predicting?to be a major winter storm, let me wish you all a very Merry Christmas, Happy Hanukah, Joyful Kwanza, or the best of whatever you celebrate at this time of year. Also a happy, healthy, and safe New Year to you and your families. See you in '23!
With mushrooms, chicken, and asparagus in the fridge crying out to be cooked, I found a recipe for Chicken Madeira that looked like a hit. Especially as it was relatively quick and included lots of melted cheese (and I added even more to it, as cheese is an ingredient that is hard to overdo). I also added extra mushrooms because, in my kitchen, mushrooms are another ingredient that I pretty much can't have too many of.?
This was a hit. My daughter even called it a "Wow!" I think that meant she liked it. As I'd made more than twice as much as we could eat for dinner, I especially liked that I could it eat for lunch the next day!
Repeating a message from above, in case you skip to the recipe (I'm looking at you Jean, Rebecca, Ben, and Dave!),?let me wish you all a very Merry Christmas, Happy Hanukah, Joyful Kwanza, or the best of whatever you celebrate at this time of year. Also a happy, healthy, and safe New Year to you and your families. See you in '23!
Serves 6?Time: 45?minutes
- 1.5 pounds medium?asparagus,?ends trimmed
- ? cup?butter,?divided
- 2-??pounds?white mushrooms,?sliced
- salt and?ground black pepper,?to taste
- 2 medium?yellow onions,?diced
- 2 tablespoon?garlic,?minced
- 3 tablespoons?fresh parsley,?finely chopped
- 4 large?chicken breasts,?boneless and?skinless
- 1 cup?Madeira wine
- 2 cup?chicken broth
- 1 cup?heavy cream
- 2-? cups?mozzarella cheese,?shredded
- Boil a?pot of?water large enough to cook the?asparagus.?Blanch for about 2 minutes; assure the asparagus stays bright green. Rinse the asparagus under cold running water to stop the cooking process and drain in a?colander. Set aside.
- Melt 2 tablespoons butter in a large skillet or Dutch oven over medium-high heat until it starts to bubble, about 1 minute. Add mushrooms and sauté until the moisture evaporates from them, about 5 minutes. Season with salt and pepper and continue cooking for another 2-3 minutes until the mushrooms turn?golden brown.?
- Stir in onion, garlic, and parsley and cook until tender,?2-3 minutes. Transfer the mushroom mixture to a plate and set aside.
- Slice each chicken breast in half and season with salt and pepper to taste.
- Use a paper towel to wipe the same skillet clean, then?melt the remaining butter over medium heat until it starts to bubble, about 1 minute.
- Sear the chicken until golden brown and fully cooked through, about 5 minutes per side. The internal temperature of the chicken should reach 165oF on a?meat thermometer. Remove the chicken from the heat and transfer it to the?plate with mushrooms.
- In the same skillet, add the Madeira wine and stir well to deglaze the pan. Stir in the chicken broth and heavy cream. Mix well and bring the sauce to a simmer.?Continue to simmer, about 2-3 minutes, until thickened to desired consistency. Turn off the heat.?
- Return the chicken to the pan and toss in the sauce to coat. Arrange the mushrooms, onions, and asparagus around the chicken. Top with shredded mozzarella cheese.
- Transfer the pan to the oven and broil?for 3-4 minutes (or bake for 5-7 minutes?in a preheated 450oF oven) until the cheese melts and?turns golden brown.
- Serve warm with?pasta?or?rice?if desired.
