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chicken tarragon
Chicken Breasts with Tarragon Mustard Sauce

obrian potatoes
O'Brian Potatoes

Cauliflower Dijon

Menu Plan for the week of Nov. 8, 2013:  Monday's Recipes

Chicken Breasts with Tarragon Mustard Sauce
O'Brian Potatoes
Cauliflower Dijon

Cooking time: 30 minutes for menu          Cooking schedule: see below for instructions

    The 2/3 red pepper is from the Risotto and the 2/3 green pepper is for the Pork Amandine.

Chicken Breasts, Tarragon Mustard Sauce   Preparation and cooking time: 20 minutes
     Tarragon is a great herb for chicken, and a classic pairing in French cuisine.  The chicken is quickly pan-fried, then finished with a light tarragon sauce, with white wine and mustard.

2 chicken breasts, boneless, skinless
1 tbs dried chives
2 tsp dried tarragon
1 tbs Dijon-style mustard
1/4 cup white wine
1/4 cup chicken stock
1 tbs olive oil

Heat oil in medium nonstick skillet over medium-high heat.  Add chicken and brown well on both sides, about 10 minutes total.  Reduce heat to medium-low, cover and let finish cooking, another 5 - 10 minutes.  Chicken is done when juices are clear when a sharp knife is inserted in the center. 
Remove chicken and cover with the pan lid or foil to keep warm.  Increase heat under skillet to medium-high and add the herbs, mustard, white wine and chicken stock.  Stir to loosen any brown bits, combine thoroughly and reduce a bit. Spoon over chicken and serve.

O'Brian Potatoes                                                     Preparation and cooking time:  30 minutes
    Fried potatoes take on a new interest with the addition of chopped onion and bell pepper.  A simple dish to accompany flavorful meat or fish.

2 medium potatoes, 10oz (300gr)
1/3 red pepper
1/3 green pepper
1 medium onion
3 tsp olive oil

Peel and chop onion.  Sauté in 2 tsp oil in nonstick skillet over medium heat until just transparent.  Chop pepper, add to onion and continue to sauté until just starting to brown. Cut potatoes into bite-size pieces (see slicing for a salad in techniques). 
Remove onions & peppers from pan, add potatoes and remaining 1 tsp oil.  Sauté potatoes until light brown and cooked through (taste one), about 15 minutes.  Return onions and peppers to pan and continue to sauté another 5 minutes. Salt & pepper if desired, and serve.

Cauliflower Dijon                                                       Preparation and cooking time: 30 minutes
    A light coating of bread crumbs, herbs and mustard flavors this cauliflower.  For a sharper flavor use hot mustard.

1/2 head cauliflower- enough for 2 persons
1 tbs olive oil
1 clove garlic
1 tsp dried basil
1 tbs whole grain mustard or Dijon-style mustard
1 tbs bread crumbs

Cut cauliflower into pieces, put into a steamer and steam over water for 15 - 20 minutes until fork-tender.  Remove and drain water from pan.  In same pan heat oil.  Mince garlic.  Add garlic and basil, sauté lightly.  Add mustard and heat through.  Add breadcrumbs and stir well.  Add cauliflower and stir well to distribute crumb mixture. Serve.

Cooking schedule: 30 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons,, knives,
medium skillet with lid, large skillet, medium saucepan
with steamer basket and lid

Chop onion, sauté
Chop pepper, add to onion, sauté
Cut potatoes
Cut cauliflower
Remove onions, pepper, sauté potatoes
Sauté chicken breasts
Mince garlic
Steam cauliflower

Mind the potatoes
Turn chicken breasts
Cover chicken, finish cooking
    Pause while stuff cooks
Add pepper, onions to potatoes, sauté
Remove cauliflower, cover
Sauté garlic, basil
Add mustard, then crumbs
Add cauliflower, reheat
Remove chicken
Add herbs, wine, stock, mustard, stir
Pour sauce over chicken
Finish potatoes, serve

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