Starters  Beef  Chicken, etc  Fish  Pork, Lamb  Barbecue  One Dish  Salads  Sides  Misc. 

Menu Plan for Fall I: Week 4, Monday

Chicken Breasts, leftover Duxelles
Potatoes a la Two Fat Ladies, leftover
Broccoli with Shallots and Mustard

Cooking time: 25 minutes for menu        Cooking schedule: see below for instructions

     An easy dinner, partly from leftovers.  Add any leftover mushrooms to the chicken as we won't be using them again this week. I normally get rather large heads of broccoli, so half is perfect for one meal.  You may want more or less.

Chicken Breasts Duxelles

Total time: 20 minutes
      Duxelles may be more traditional with veal or beef but it works wonderfully well with chicken breasts. I cut the chicken breasts it half for a nicer presentation.

Chicken Breasts Duxelles Ingredients:

 Instructions:

Potato Gratin with Herbs and GarlicPotato Gratin with Herbs and Garlic (The Two Fat Ladies) 

Total time: 5 - 15 minutes

 Ingredients:

 Instructions:

 

Broccoli with Shallots and Mustard

Total time: 25 minutes
    The broccoli is steamed, just until done, but should retain a bit of crispness.  It's finished with a pungent mustard and shallot sauce.

Broccoli with Shallots and Mustard Ingredients:

 Instructions:

Cooking schedule: 25 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
medium nonstick skillet with lid, saucepan with
steamer basket

If reheating potatoes in oven, turn on 350F (175C)
Start to reheat potatoes (cold oven)
Sauté chicken breasts
Cut broccoli, steam
Slice any leftover mushrooms
Turn chicken breasts, add mushrooms, if any

Add wine to chicken, cover, simmer
Gently reheat Duxelles
Slice shallot
Remove broccoli, cover
Empty saucepan of water, add oil, heat
Sauté shallot
Add mustard, stock, stir, heat
Add broccoli, stir, finish
Remove chicken, arrange on sauce
Remove potatoes
Serve