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Menu Plan for Spring I: Week 9, Thursday

Sautéed Chicken Breasts / Bacon, Mushrooms
Braised New Potatoes
Carrots with Butter and Chives

Cooking time:  35 minutes for menu      Cooking schedule: see below for instructions

           Chives are always the first sign of spring in the herb garden.

Sautéed Chicken Breasts with Bacon and Mushrooms

Total time: 30 minutes 
    One cannot go wrong with mushrooms and bacon.... A bit decadent, perhaps, but life is for living. My bacon is very lean, so I have to sauté it in oil.  Use it or not, as needed.

Sautéed Chicken Breasts with Bacon and Mushrooms Ingredients:

 Instructions:

Braised New Potatoes

Total time: 35 minutes
      Cooked with onion and bay, and finished with a savory glaze, these make a perfect side dish for spring.

Braised New Potatoes Ingredients:

 Instructions:

Carrots with Butter and Chives

Total time: 25 minutes 
These are delicious in the spring when the chives start coming up - as well as the rest of the summer.  If you don't have access to fresh chives, substitute dried.

Carrots with Butter and Chives Ingredients:

 Instructions:

Cooking schedule: 35 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
large skillet with lid, medium skillet with lid, small
skillet with lid

Chop all onions
Sauté onion for potatoes
Wash potatoes, cut if needed
Add potatoes, stock, vinegar, bay to onions
Cover, simmer
Chop bacon
Mince garlic
Sauté bacon, garlic, onion
Clean, slice mushrooms
Add mushrooms to bacon/onion, sauté

Peel, cut carrots
Move veg to side of skillet, brown chicken
Put carrots, stock, in small skillet, cover, simmer
Turn chicken
Dissolve cornstarch in water
Add white wine to chicken, cover, simmer
Snip chives
     Pause while it all cooks
Uncover potatoes, increase heat, cook off liquid
Drain carrots
Remove chicken to plate, increase heat
Add butter, chives to carrots
Thicken mushroom sauce, spoon over chicken
Finish everything
Serve