Links to this week's
Menu and Recipes

   Day 1
   Day 2
   Day 3
   Day 4
   Day 5
   Day 6
   Shopping List

chicken broccoli
Chicken with Broccoli, Olives and Capers

potato gratin
Potato Gratin with Sage

Menu Plan for the week of Nov. 1, 2013: Day 4 Recipes

Chicken with Broccoli, Olives and Capers
Potato Gratin with Sage, leftover

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

    Make the Chicken with Broccoli while the potatoes reheat - easy peasy!

Chicken with Broccoli and Olives                          Preparation and cooking time:  30 minutes
     This is a colorful dish full of Mediterranean flavors: capers, olives, peppers, lemon and garlic.  It's made like a stir-fry, leaving the vegetables with a bit of crunch.

2 chicken breasts, boneless, skinless
1/2 head of broccoli or one small head 
1 small yellow bell pepper  
1 onion
2 cloves garlic
1/3 cup olives, black or green
1 tbs capers
1 tsp dried marjoram
3 tbs white wine or 3 tbs chicken stock plus 1 tsp lemon juice
1 tbs olive oil

Slice onion about 1/8" thick (.3cm).  Cut pepper in half the short way and then into slices, 1/4" thick  (.6cm).  Mince garlic.  Cut broccoli into bite size florets and stems.  Cut chicken in half, the short way.
Heat oil in medium nonstick skillet.  Add onions, pepper, broccoli, and sauté 5 minutes.  Add garlic and sauté another 2 minutes.  Remove vegetables to a bowl or platter and cover.  Add chicken to skillet and sauté 6 - 8 minutes per side, or until done. 
Pit olives if needed and cut in half.  Return vegetables to skillet, add olives, capers, marjoram and wine or stock/lemon juice.  Stir to combine.  Cover, reduce heat to low and simmer another 7 - 8 minutes to blend flavors.  Arrange attractively on a small platter and serve.

Potato Gratin with Sage                                                                    Time: 15 minutes
    Reheat in in oven or microwave.

Potato Gratin with Sage, leftover

Gently reheat and serve

Cooking schedule: 30 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
large skillet with lid, dish for reheating potatoes
Turn oven on, 350F (180C) if using
Put potatoes in baking dish
Slice onion, pepper
Cut broccoli
Mince garlic
Sauté onion, pepper, broccoli
Bake/reheat potatoes
Cut chicken

Add garlic to onion, pepper
Remove vegetables, sauté chicken
Pit olives if needed
Cut olives in half
Turn chicken
      Wee break - bit of clean-up?
Add onions, pepper, broccoli to chicken
Add olives, capers, herbs, wine or stock/lemon
Cover, simmer
   Another wee break
Arrange chicken and vegetables on platter
Remove Potatoes, Serve

Share this:


Get 7 Dinner Menus, Recipes, Shopping List each Thursday by e-mail: