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Menu Plan for Fall I: Week 6, Saturday

Butternut Squash Pecan Cups
Chicken Breasts Savoyard
Simple Mashed Potatoes

Cooking time: 45 minutes for menu          Cooking schedule: see below for instructions

       Chicken Savoyard is a classic retro dish that finishes in the oven making dinner a breeze.  Use either frozen or canned artichoke bottoms- if canned, rinse well.

Butternut Squash Pecan Cups 

Total time: 40 minutes
    These are a little fussy to get out of the ramekins but the combination of flavors (and showy presentation) is worth the effort.  Butter, rather than oil, helps make it a bit easier.

Butternut Squash Pecan Cups Ingredients:

 Instructions:

Chicken Breasts Savoyard    

Total time: 45 minutes
   An elegant party dish, it expands easily.  Boneless chicken and artichoke bottoms, baked in a white wine sauce.  It can be prepared ahead and baked at the last minutes.  Very little work for gourmet main course.  Serve with some fluffy Basmati or Mashed Potatoes.

Chicken Breasts Savoyard Ingredients:

 Instructions:

Simple Mashed Potatoes

Total time: 30 minutes
     No garlic, onion or leek.... Simply mashed, with lots of butter, the old-fashioned way.

Simple Mashed Potatoes Ingredients:

 Instructions:

Cooking Schedule: 50 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
large skillet, lid, medium skillet, medium saucepan,
lid, baking dish, potato masher, 2 ramekins,
parchment / wax paper, baking pan for ramekins

Turn oven on, 400F (200C)
Butter ramekins
Peel, cut, clean butternut squash if needed
Shred 1 cup squash, wrap, refrigerate rest
Line ramekins with squash, bake
Sauté bacon
Thinly slice onion, sauté
Cut chicken in half
Turn bacon
Roughly chop pecans
Remove bacon, drain
Sauté pecans
Add tarragon, thyme, chicken to onions, sauté
Remove ramekins
Shred / grate Parmesan

Turn chicken
Add ricotta to squash cups, flatten
Crumble bacon, add to cups
Remove pecans, drain, add to cups along with sage
Add eggs, bake
Add white wine to chicken, cover and simmer
Open drain, rinse artichoke bottoms or thaw in micro
Arrange artichoke bottoms in baking dish
Peel, cut potatoes, cook
Dissolve cornstarch in stock
Remove chicken, arrange on artichokes
Add stock, mustard to wine, increase heat
Remove ramekins
Thicken sauce
Remove sauce from heat, add yogurt, Parmesan
Pour sauce over chicken
Bake chicken
Remove squash cups from ramekins, serve
Finished with starter?
Mash potatoes
Remove Savoyard and serve

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