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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.
Ingredients:
- 2 chicken breasts - boneless, skinless
- 1 medium onion
- 1 tsp dried tarragon
- 1 tsp dried thyme
- 1 tbs olive oil
- 3/4 cup (6oz, 180ml) dry white wine
- 1/2 cup (4oz, 120ml) chicken broth
- 1/2 cup (4oz, 120gr) Greek or plain yogurt, or sour cream
- 1 tbs Dijon-style mustard
- 1/2 cup (2oz, 60gr) Parmesan cheese
- 2 tbs cornstarch dissolved in 3 tbs chicken broth
- 15oz (450gr) artichoke bottoms
Instructions:
- Cut onion in half and slice thinly.
- Cut the chicken breasts in half, the short way.
- In nonstick skillet heat oil over medium-high heat. Add onion and sauté until tender.
- Add tarragon, thyme and chicken breasts and sauté until chicken starts to brown.
- Add the white wine, cover and reduce heat to low. Simmer for 10 minutes.
- Open and drain artichoke bottoms.
- In a small baking dish (just large enough to hold everything and, if possible, nice enough to go directly to the table) arrange artichoke bottoms in a single layer.
- Remove chicken breasts and arrange around artichokes.
- Increase heat under skillet to medium-high, add the chicken broth and mustard to the wine.
- When simmering hard stir in cornstarch mixture and cook until thickened.
- Remove from heat; add yogurt and Parmesan.
- Pour sauce over chicken and artichokes and bake in 400F (200C) for 15 minutes.
- Remove and serve.
Simple Mashed Potatoes
Total time: 30 minutes
No garlic, onion or leek.... Simply mashed, with lots of butter, the old-fashioned way.
Ingredients:
- 2 medium potatoes
- 2 tbs butter
- 1 - 2 tbs milk or buttermilk
- dash salt
Instructions:
- The potatoes:
- Peel potatoes and cut into large chunks.
- Put potatoes in medium saucepan and add just enough water to cover. Add salt and cover.
- Bring to a boil over medium heat. When boiling (and pay attention or they will boil over) reduce heat and take cover partially off. Continue cooking until done, 15 - 20 minutes. They should be very done, easily coming apart when poked with a fork.
- When done, drain and put back on the heat 10 seconds or so to evaporate any excess moisture.
- To finish:
- Mash potatoes with a potato masher (or fork if you don't have one).
- Add butter and enough of the milk to get your desired consistency.
Cooking Schedule: 45 minutes |
Turn chicken |
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