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Cooking time: 30 minutes for menu Cooking schedule: see below for instructions
Lemon is the theme in this dinner, both with the chicken and the rice. Not a lot of chopping or cutting, and no long cooking: an easy dinner!
Sautéed Chicken Breasts with Lemon & Capers Preparation, cooking time: 30 minutes2 chicken breasts, boneless, skinless
1 medium onion
1 cup (8oz, 240ml) chicken stock
2 tbs capers
1 lemon
1 tbs cornstarch (maizena) dissolved in 1 tbs water
1 tbs olive oil
Peel and slice onion. Slice lemon, discarding ends, and remove pips. Heat oil in nonstick skillet. Add onion and sauté until tender, 7 - 8 minutes. Move to sides of pan and add chicken breasts. Sauté until light brown, about 5 minutes per side. Add chicken stock and capers. Arrange lemon slices on top of chicken breasts. If you have too many slices just put directly in the stock. Cover, reduce heat and let simmer about 10 minutes, until chicken is done.
To finish: Dissolve cornstarch in water.
Remove chicken and lemon slices to a plate and cover with the lid from the pan. Turn heat up and when stock is boiling add cornstarch mixture, stirring until thickened. Serve chicken with lemon-caper sauce on the side.
1/2 cup (3oz, 90gr) Basmati rice
1 clove garlic
2 tsp butter
1 cup (8oz, 240ml) chicken stock
1 tsp dried thyme use 1 tbs fresh if you have it in your garden
1 tbs fresh lemon juice
Mince garlic. Melt butter in a small saucepan over medium heat. Add garlic and sauté briefly, 1 - 2 minutes. Add rice and sauté, stirring for 2 - 3 minutes. Add stock, thyme and lemon juice. Cover and cook for length of time on package (usually 15 minutes). When done fluff with a fork and serve.
White Balsamic Glazed Carrots Preparation and cooking time: 30 minutes2 - 3 medium carrots
1/4 cup (2oz, 60ml) chicken stock
2 tsp butter
2 tsp sugar
2 tsp white Balsamic vinegar
Peel carrots and roll cut - that is cut the end off of the carrot at an angle, roll carrot 1/4 turn and cut next piece about 3/4 inch away at an angle, roll 1/4 and cut next piece, etc. This gives you interesting looking pieces with lots of surface. Put carrots in small skillet, add stock and cook, covered, 15 - 20 minutes or until vegetables are done. Remove cover, turn heat to medium-high and cook off all but 1 tbs of liquid. Add butter, vinegar and sugar, stirring to dissolve sugar. Sauté until thick and glazed, stirring often, about 5 minutes. Serve.
Cooking schedule: 30 minutes |
Turn chicken |
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