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Cooking time: 45 minutes for menu Cooking schedule: see below for instructions
This is a rich chicken dish so we're just having a simple quinoa with it.
Chicken with Mascarpone and Shallots Preparation and cooking time: 45 minutes2 chicken breasts, boneless, skinless
3 tbs Dijon-style mustard
2 tbs white Balsamic vinegar
2 tbs white wine
1 tsp dried thyme
2 slices Prosciutto (1.5 oz, 45gr)
4 shallots
4 cloves garlic
1 tbs olive oil
1 tsp dried parsley
2 bay leaves (laurel)
3/4 cup (6oz, 180ml) chicken broth
1/2 cup mascarpone
2 tsp cornstarch (maizena, corn flour) dissolved in 1 tbs water
Mix mustard, vinegar, wine and thyme. Cut chicken breasts in half, the short way, and put in a small dish or larger zip-lock bag. Add mustard mixture and allow to marinade for at least 10 minutes, but up to an hour. Peel shallots and garlic, leave whole. Slice the Prosciutto.
Heat oil in nonstick skillet. Add Prosciutto, shallots and garlic. Sauté over medium heat until all is slightly browned, about 10 minutes. Remove chicken from marinade and add to skillet. Reserve marinade. Sauté the chicken 5 minutes per side. (They won't really brown, but it starts them cooking.) Add the reserved marinade, parsley, bay and chicken stock. Stir to combine, cover, reduce heat slightly and simmer for 20 minutes.
To finish: Remove chicken, shallots and garlic to a small platter and keep warm. Remove and discard bay leaves. Dissolve cornstarch in water. Stir cornstarch into stock to thicken. When hot and bubbling again, turn off heat and add mascarpone, stirring well. Spoon sauce over chicken and shallots, serve.
1/2 cup quinoa
1 cup chicken stock (or the amount of liquid your package recommends)
Rinse quinoa if needed (most comes washed). Combine quinoa and stock in small saucepan. Cover and bring to a boil. Reduce heat and simmer until done, about 15 minutes (or whatever your package says). Serve.
Note: Quinoa comes in black, red and tan.
Cauliflower with Paprika Preparation and cooking time: 25 minutes1/2 small head cauliflower, enough for 2 people
1 tbs olive oil
2 tbs chicken stock
1 tsp dried chives or 1 tbs fresh, snipped
2 tsp paprika (sweet, smoky or hot - or a bit of each)
Cut cauliflower into pieces, put in steamer and steam over water for 10 - 15 minutes until fork-tender. Remove from pan and empty water. Put oil into same pan. Add paprika and chives and sauté 1 minute. Add stock and heat through. Pour over cauliflower. Toss to coat and serve.
Cooking Schedule: 45 minutes for menu |
Dissolve cornstarch in water, set aside |
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