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Menu Plan for Winter II: Week 8, Monday

Chicken with Mustard Sauce
Rosemary Braised Potatoes
Sweet and Sour Brussels Sprouts

Cooking time: 40 minutes for menu        Cooking schedule: see below for instructions

      I use Dijon-style mustard a lot in cooking, but, occasionally I prefer the taste of whole grain mustard.  Braised Potatoes and quickly cooked Brussels Sprouts round out the dinner.

Chicken with Whole Grain Mustard Sauce

Total time: 25 minutes
  Whole grain mustard and white wine, slightly reduced, make a lovely, light sauce for the chicken, bursting with flavor but low in calories.

Chicken with Whole Grain Mustard Sauce Ingredients:

 Instructions:

Potatoes Braised with White Wine and Rosemary

Total time: 40 minutes
   An Italian winter classic: potatoes braised in white wine with rosemary and just a bit of tomato added at the end to add interest to both the flavor and the color.

Potatoes Braised with White Wine and Rosemary Ingredients:

 Instructions:

Sweet and Sour Brussels Sprouts

Total time: 15 minutes
    Quartered Brussels sprouts cook in very little time, which helps avoid the strong taste they develop with prolonged cooking.  These are simply finished with a bit of brown sugar and vinegar.

Sweet and Sour Brussels Sprouts Ingredients:

 Instructions:

Cooking schedule: 40 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
large skillet with lid, medium skillet with lid, medium
saucepan

Slice potatoes, sauté
Slice garlic, add to potatoes
Chop onion, sauté
Sauté chicken breasts
Add wine, rosemary to potatoes, simmer
Turn chicken breasts

Add mustard, wine, herbs to chicken, cover, simmer
Trim, cut sprouts
    Pause while potatoes and chicken cook
Sauté sprouts
    Pause again
Add water to sprouts, cover, braise
Mix stock, tomato paste, add to potatoes, simmer
Uncover sprouts, cook off water
Add vinegar, sugar to sprouts, simmer
Uncover chicken, reduce sauce slightly
When it's all ready - serve