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Menu Plan and Recipes

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chicken capers
Chicken Breasts with
Lemon and Capers

basmati lemon garlic
Lemon Garlic Basmati

glazed carrots
White Balsamic Glazed
Carrots

 

Menu Plan for the week of March 15, 2013:  Monday's Recipes

Chicken Breasts with Lemon and Capers
Lemon Garlic Basmati
White Balsamic Glazed Carrots

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 minutes
     Chicken breasts, bathed in a light lemon and caper sauce, are always a refreshing main course

2 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.

Lemon Garlic Basmati Rice                               Preparation and cooking time: 20 minutes
    A bit of garlic, lemon and thyme adds a subtle hint of flavor to the Basmati that works perfectly with grilled or braised meats....  Especially those with a hint of citrus...

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 minutes
  A bit of sugar emphasizes the natural sweetness of the carrots.

2 - 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
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
medium nonstick skillet with lid, small saucepan
with lid, small skillet with lid

Slice onion, sauté
Peel, cut carrots, braise in stock
Add chicken to onions, brown
Mince garlic
Sauté garlic for rice
Add rice, sauté
Add stock, lemon, herbs, to rice, cover, simmer

Turn chicken
Slice lemon
Add stock, capers, lemon to chicken, cover, simmer
     Pause while it all cooks
Uncover carrots, cook off liquid
Dissolve cornstarch in water
Add butter, vinegar, sugar to carrots, stir well
Remove chicken, lemon
Thicken sauce
Mind the carrots
Fluff rice
Serve