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Menu Plan for Spring II: Week 4, Monday
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Daily Recipes:
Lemon Spinach and Chicken Salad
Oven Fries
Cooking time: 35 minutes for menu Cooking schedule: see below for instructions
We're still just nibbling at salad season, but the spinach is starting to get plentiful. Fresh lemon makes a light dressing for both the chicken and the salad, which uses my favorite spring treat: green garlic!
Lemon Spinach and Chicken Salad
Total time: 25 minutes
The brown sugar and paprika make an interesting, light crust on the chicken. I cut the breasts in half, the short way. They cook a bit faster and it makes a nicer presentation with the salad.
Ingredients:
For the chicken:- 2 chicken breasts, boneless, skinless
- 2 tbs flour
- 1 tbs brown sugar
- 1 tsp paprika
- 1 tbs olive oil
- 1/2 cup (4oz, 120ml) white wine
- 2 tbs fresh lemon juice (1/2 lemon)
- For the salad:
- 5oz (150gr) fresh spinach
- 2 green garlic OR 2 green onions and 1 clove garlic
- 2 tbs fresh lemon juice (1/2 lemon)
- 1 tbs olive oil
Instructions:
- The chicken:
- Mix flour, paprika and brown sugar.
- Cut chicken breasts in half. Roll in flour mixture to coat.
- Heat a large nonstick skillet. When hot, add oil, chicken and brown well on both sides.
- Add lemon juice and white wine, cover, reduce heat and simmer 10 minutes, or until done.
- The salad:
- Slice green garlic, including green tops (or green onion and garlic).
- Sauté lightly in olive oil.
- Add lemon juice. Keep warm.
- Pick through the spinach, discarding any wilted or damaged leaves. Wash and spin dry if necessary.
- The finish:
- When chicken is done remove and place on a platter.
- Add 2 tbs of the chicken cooking liquid to the green garlic.
- Turn heat up under the chicken skillet and reduce the rest of the liquid by half.
- Put spinach in a bowl.
- Pour the warm green garlic and juices over the top, toss well to coat and wilt slightly.
- Arrange spinach next to the chicken. Pour the reduced cooking liquid over the chicken and serve.
Oven Fries
Total time: 35 minutes
Cut in wedges and baked in the oven, these are quick, easy, and much lower in fat than traditional Fries.
Ingredients:
- 2 medium potatoes
- 1 1/2 tbs olive oil
- 1 tsp paprika
- 1 tsp rosemary
Instructions:
- Slice potatoes the long way - a large potato into 8 wedges and small ones into 6.
- Put remaining ingredients into a large bowl and mix well. Add potatoes and toss, coating thoroughly.
- Arrange potatoes on baking sheet with rim (I use my trusty, round pizza pan). Bake at 400F for 30 minutes.
- You can turn once if you like to fuss but I usually don't bother.
- When done remove from pan and sprinkle lightly with salt and pepper if you choose (again, I don't) and serve. These will stay hot for awhile so a 5 or 10 minute delay is okay.
Cooking schedule: 35 minutes |
Add lemon, white wine to chicken |
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