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chicken duxellesChicken Breasts Duxelles

scalloped potatoes
Scalloped Potatoes

sprouts celeriac
Brussels Sprouts with

Menu Plan for the week of Feb. 15, 2013: Day 4 Recipes

Chicken Breasts Duxelles
Scalloped Potatoes, leftover
Brussels Sprouts with Celeriac

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

      Finish the Scalloped Potatoes and use the rest of the celeriac.  Reheat the potatoes in the oven or micro.

Chicken Breasts Duxelles                                     Preparation and cooking time:  20 minutes
Duxelles may be more traditional with veal or beef but it works wonderfully well with chicken breasts. I cut the chicken breasts it half for a nicer presentation.  

2 chicken breasts, boneless, skinless
1/4 cup (2oz, 60ml) white wine
1 tbs olive oil
Duxelles Sauce 
2 shallots (2oz, 60gr)
4oz (120gr) mushrooms
1 tbs olive oil
1/2 tsp paprika
1/4 cup (2oz, 60ml) white wine
1/4 cup (2oz, 60ml) chicken stock
1 tbs tomato paste
1 tsp dried parsley
1/2 tsp dried rosemary  

Duxelles:  Finely chop the shallots and mushrooms.  Heat the butter in a medium nonstick skillet over medium heat until bubbly.  Add the shallots and mushrooms and sauté, until golden brown, 6 - 8 minutes.  Add the white wine and scrape up any brown bits.  Cook until wine is almost completely reduced, about 1 tbs left.  Add stock, tomato paste and herbs.  Stir well, simmer until thickened.   Remove from heat and cover to keep warm. 
Chicken: Heat olive oil in medium nonstick skillet.  Add chicken breasts and sauté until golden, about 5 minutes per side.  Add white wine.  Cover, reduce heat and simmer for 10 minutes.  Arrange on Duxelles and serve. 

Scalloped Potatoes                                                   Preparation and cooking time:  15 minutes

leftover scalloped potatoes

Either reheat in 350F (175C) oven for 15 minutes or the microwave for 4 - 5 minutes.

Sautéed Sliced Brussels Sprouts with Celeriac   Preparation and cooking time: 25 minutes
    A true winter sauté, with Brussels Sprouts and Celeriac.  Brussels sprouts are not bitter if not overcooked.  Allow them to stay just on the crispy side - cooked but not overcooked!

12 - 15 Brussels sprouts
1 medium shallot
1/4 - 1/3 head celeriac
1 tbs olive oil
2 tsp Worcestershire sauce
1/2 tsp dried thyme

Peel and chop shallot.   Slice off stem end of sprouts and remove any wilted or damaged leaves.  Cut each sprout into 3 or 4 slices, through the stem end.  Trim any discolored bits of the celeriac if previously cut. Peel and cut into pieces roughly the same size as the sliced sprouts.
Heat oil in medium nonstick skillet over medium heat.  Add shallots, celeriac and sauté 5 minutes.  Add sprouts and sauté until just starting to get tender, 8 - 10 minutes longer, stirring often.  Add Worcestershire sauce, thyme, stir well to combine, reduce heat, cover and cook 5 minutes longer.  Serve.

Cooking schedule: 30 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
3 medium skillets, 2 lids, dish for reheating potatoes

Turn oven on 375F (175C) if using
Peel all shallots
Chop all shallots, divide
Trim, chop mushrooms
Sauté shallots, mushrooms
Cut chicken breasts in half
Sauté chicken breasts
Trim, slice Brussels sprouts
Add wine to mushrooms, stir well, cook

Peel, cut celeriac
Sauté shallot, celeriac
Turn chicken breasts
Reheat potatoes
Add wine to chicken, cover, reduce heat, simmer
Add sprouts to shallot / celeriac, sauté
Add stock, paste, herbs to mushrooms, simmer
       Pause while everything cooks
Remove Duxelles when done - do not let get too dry
Add Worcestershire, thyme to sprouts, cover, cook
Arrange chicken on Duxelles
Remove potatoes from wherever, when hot
Finish sprouts,  Serve

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