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Menu Plan for Winter I: Week 8, Day 5
Chicken Breasts with Mushrooms and Chevre Sauce
Quinoa with Browned Shallots
Sautéed Shredded Brussels Sprouts
Cooking time: 30 minutes for menu Cooking schedule: see below for instructions
This uses creamy goat cheese to thicken and flavor the sauce. As usual, I cut the chicken breasts in half.
Chicken Breasts with Mushrooms and Chevre
Total time: 30 minutes
This is a quick pan sauce, thickened with creamy goat cheese.
Ingredients:
- 2 chicken breasts, boneless, skinless
- 1/2 onion
- 4oz (120gr) mushrooms
- 1/2 tsp chili powder
- 1/2 tsp oregano
- 1 tbs Worcestershire
- 2oz (60gr) soft goat cheese, chevre, about 1/3 carton
- 1 cup (8oz, 240ml) tomato sauce
- 2 tsp olive oil
Instructions:
- Clean and thickly slice mushrooms.
- Roughly chop onion.
- Heat oil in medium nonstick skillet.
- Add chicken breasts and brown on both sides, about 7 minutes total. Remove.
- Add onions, mushrooms, chili powder, Worcestershire sauce to pan and sauté 5 minutes.
- Return chicken to pan, add tomato sauce, oregano, cover, turn heat to low and simmer 15 minutes, until chicken is cooked through.
- Remove chicken and cover with the pan lid to keep warm.
- Add goat cheese to skillet, stirring well to melt and combine.
- Spoon mushroom sauce over chicken and serve.
Quinoa with Browned Shallots
Total time: 25 minutes
This near-perfect food of the Incas has slowly been gaining recognition in the culinary world. It cooks quickly and has a nutty flavor that goes with everything. The browned shallots add a dark, mahogany color to the quinoa and a bit of sweetness.
Ingredients:
- 1/2 cup (3.5oz, 100gr) quinoa
- 1 cup (8oz, 240ml) chicken stock
- 2 medium shallots
- 2 tsp olive oil
Instructions:
- Peel and roughly chop shallots.
- Heat oil in a small saucepan.
- Add shallots and sauté until brown, about 10 minutes.
- Add quinoa, stock, cover and bring to a boil.
- Reduce heat and simmer until done, about 15 minutes (or whatever your package says).
- When done, fluff and serve.
Sautéed Shredded Brussels Sprouts
Total time: 15 minutes
I'm learning that these little green 'cabbages' are very versatile, and the key to good sprouts is to not overcook.
Ingredients:
- 12 - 15 medium Brussels sprouts
- 1 shallot
- 1 tbs chicken stock
- 2 tsp butter
- 2 tsp olive oil
- 1 clove garlic
- 1 tsp marjoram
- 2 tbs Parmesan
Instructions:
- Mince garlic.
- Thinly slice shallot.
- Slice off stem end of sprouts and remove any wilted or damaged leaves.
- Cut each sprout in half through the stem and, then thinly slice.
- Put into a bowl and fluff - separate the layers.
- Heat butter and oil in medium nonstick skillet over medium-high heat.
- Add garlic, shallot, marjoram and shredded sprouts. Sauté until crisp tender, about 5 minutes, stirring often.
- Add chicken stock, cover and turn heat off. Let sit for 10 minutes.
- Uncover, turn heat back up to medium and sauté another minute.
- Finish with a sprinkle of Parmesan and serve.
Cooking schedule: 30 minutes |
Trim, slice sprouts |
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