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Menu Plan for the week of March 22, 2013:  Monday's Recipes

Lemon Spinach and Chicken Salad
Baked Potato Chips

Cooking time: 45 minutes for menu          Cooking schedule: see below for instructions

    We're nibbling at salad season, but the spinach is starting to get plentiful.  Fresh lemon makes a light dressing for both the chicken and the salad, which uses my favorite spring treat: green garlic!

Lemon Spinach and Chicken Salad             Preparation and cooking time:   25 minutes
    The brown sugar and paprika make an interesting, light crust on the chicken.  I cut the breasts in half, the short way.  They cook a bit faster and it makes a nicer presentation with the salad.

For the chicken
2 chicken breasts, boneless, skinless
2 tbs flour
1 tbs brown sugar
1 tsp paprika
1 tbs olive oil
1/2 cup (4oz, 120ml) white wine
2 tbs fresh lemon juice (1/2 lemon)
For the salad
6oz (175gr) fresh spinach
2 green garlic 
  OR
  2 green onions and 1 clove garlic
2 tbs fresh lemon juice (1/2 lemon)
1 tbs olive oil

The chicken: Mix flour, paprika and brown sugar.  Cut chicken breasts in half.  Roll in flour mixture to coat.  Heat a large nonstick skillet.  When hot, add oil, chicken and brown well on both sides.  Add lemon juice and white wine, cover, reduce heat and simmer 10 minutes, or until done.
The salad: Slice green garlic, including green tops (or green onion and garlic).  Sauté  lightly in olive oil.  Add lemon juice.  Keep warm. Pick through the spinach, discarding any wilted or damaged leaves.  Wash and spin dry if necessary.
The finish:  When chicken is done remove and place on a platter.  Add 2 tbs of the chicken cooking liquid to the green garlic.  Turn heat up under the chicken skillet and reduce the rest by half.  Put spinach in a bowl.  Pour the warm green garlic and juices over the top, toss well to coat and wilt slightly.  Arrange spinach next to the chicken.  Pour the reduced cooking liquid over the chicken and serve.

Baked Potato Chips                                      Preparation and cooking time:   50 minutes
   Just a light coating of olive oil keeps these potatoes on the healthy side.  They are a lovely golden brown and crunchy.  Sprinkle with a bit of sea salt for the perfect finish.

2 large potatoes (not huge)
2 tbs olive oil
salt - sea salt is good

Slice potatoes the long way into 3/16 inch (.5cm) thick slices.  You should get 5 - 7 slices from each potato - discard 'end's.  Put olive oil on a small plate.  Dip both sides of potato slices in oil, let excess drain back onto plate, and lay on a nonstick baking sheet (if you have one - just makes it easier).  Put in a 400F (200C) oven and bake for 30 minutes.  Remove pan, turn potato slices and return to oven for 10 more minutes.  When done, remove from pan, sprinkle with salt and serve.

Cooking schedule: 45 minutes Assemble all food, utensils and serving dishes Utensils: measuring cups, spoons, knives, small plate, baking sheet, medium skillet with lid, small skillet Turn oven on, 400F (200C) Wash, cut potatoes Dip in oil, lay on baking sheet, bake    10 minute break Back? Mix sugar, flour and paprika Heat skillet Roll chicken in flour Add oil, chicken to pan, brown Slice green garlic  (or onion and garlic) Turn chicken

Juice lemon Add lemon, white wine to chicken Cover, reduce heat, simmer Tend to the spinach, put it large bowl Sauté the green garlic (or onion and garlic) Add lemon to green garlic Turn potatoes       Wait for everything to finish Remove chicken to platter, keep warm Add 2 tbs cooking liquid to green garlic Turn heat up to reduce remaining cooking liquid Pour hot green garlic, oil, lemon over spinach Toss well to coat and wilt slightly Put spinach next to chicken Pour reduced juices over chicken Remove potatoes, Serve

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By Katie Zeller

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