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Menu Plan for Fall I: Week 1, Wednesday

Chicken Breasts / Tarragon Mustard Sauce
French Potato Salad
Butternut Squash with Browned Butter

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

         Our last potato salad of the season, this is based on the French recipe.  It uses lots of tarragon and is normally warm or room temperature.  The chicken, cooked inside, is finished with a light, white wine and stock pan sauce.  This should be the last of the butternut squash.    

Chicken Breasts with Tarragon Mustard Sauce  

Total time: 20 minutes
     Tarragon is a great herb for chicken, and a classic pairing in French cuisine.  The chicken is quickly pan-fried, then finished with a light tarragon sauce, with white wine and mustard.

Chicken Breasts with Tarragon Mustard Sauce Ingredients:

 Instructions:

French Potato Salad

Total time: 30 minutes
    This is a lightly dressed potato dish, with lots of tarragon and chives. 

French Potato Salad Ingredients:

 Instructions:

Butternut Squash with Browned Butter

Total time: 25 minutes
     The salty Browned Butter is the perfect foil to the sweet squash.

Butternut Squash with Browned Butter Ingredients:

 Instructions:

Note:  To clean butternut squash first peel it, using a potato/vegetable peeler.  If it's large (typically) cut it in half between the 'neck' and 'bowl' ends.  Then cut those in half the 'long' way.  Scoop the seeds out of the round end and discard.  I use the neck end for uniform pieces and the bowl end for soups and smaller pieces.

Cooking schedule: 30 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
whisk, medium bowl, medium saucepan, steamer
basket and pan with lid, skillet with lid

Heat medium saucepan half full of water
Heat water in pot with steamer basket
Cut squash
Cut potatoes, start to boil
Snip herbs
Mix oil, vinegar, stock, herbs for potatoes
Heat oil in skillet for chicken
Start to steam squash

Add chicken to skillet, brown
Drain potatoes, add to dressing
Turn chicken
Stir potatoes
Reduce heat under chicken, cover
Remove squash to serving dish, cover to keep  warm
Empty pan, add butter to brown
Remove chicken, cover to keep warm
Add ingredients for pan sauce to skillet, increase heat
Stir potatoes
Finish squash
Finish pan sauce, pour over chicken (sliced or not)
Serve all