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Menu Plan for Fall I: Week 6, Day 2

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. 

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: 45 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
large skillet with lid, medium saucepan with lid,
baking dish, potato masher

Turn oven on, 400F (200C)
Thinly slice onion, sauté
Cut chicken in half
Shred / grate Parmesan
Add tarragon, thyme, chicken to onions, sauté
Open, drain, rinse artichoke bottoms or thaw
Arrange artichoke bottoms in baking dish

Turn chicken
Add white wine to chicken, cover, simmer
Peel, cut potatoes, put in pan with water, set aside
Remove chicken, arrange on artichokes
Add stock, mustard to wine, increase heat
Dissolve cornstarch in stock, thicken sauce
Remove sauce from heat, add yogurt, Parmesan
Pour sauce over chicken, bake
Cook potatoes
     Pause whilst stuff cooks
Mash potatoes
Remove Savoyard and serve

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