Thyme for Cooking
Seasonal Weekly Menus & Shopping Lists
Healthy Food Fresh Ingredients Simple Recipes
Menu Plan for Fall II: Week 8, Thursday
Links:
Daily Recipes:
Chicken Breasts with Tarragon Mustard Sauce
Sweet Potato Oven Fries
Cauliflower Dijon
Cooking time: 35 minutes for menu Cooking schedule: see below for instructions
Sweet Potato Chips! They're almost like candy - perfect for Halloween week....
Chicken Breasts with Tarragon Mustard Sauce
Total time: 20 minutes
Tarragon is a great herb for chicken, and a classic pairing in French cuisine. The chicken is quickly pan-fried, then finished with a light tarragon sauce, with white wine and mustard.
Ingredients:
- 2 chicken breasts, boneless, skinless
- 1 tbs dried chives
- 2 tsp dried tarragon
- 1 tbs Dijon mustard
- 1/4 cup (2oz, 60ml) white wine
- 1/4 cup (2oz, 60ml) chicken stock
- 1 tbs olive oil
Instructions:
- Heat oil in medium nonstick skillet over medium-high heat.
- Add chicken and brown well on both sides, about 10 minutes total.
- Reduce heat to medium-low, cover and let finish cooking, another 5 - 10 minutes. Chicken is done when juices are clear when a sharp knife is inserted in the center.
- Remove chicken and cover with the pan lid or foil to keep warm.
- Increase heat under skillet to medium-high and add the herbs, mustard, white wine and chicken stock.
- Stir to loosen any brown bits, combine thoroughly and reduce a bit.
- Pour over chicken and serve.
Sweet Potato Oven Fries
Total time: 35 minutes
A bit crunchy on the outside from the caramelized sugars; like warm, creamy pudding on the inside.... Wonderful!
Ingredients:
- 2 medium sweet potatoes
- 1 1/2 tbs olive oil
- salt and pepper
Instructions:
- Slice potatoes in half the short way, then each half into 8 wedges.
- Put oil into a large bowl, 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 and serve.
Cauliflower Dijon
Total time: 30 minutes
A light coating of bread crumbs, herbs and mustard flavors this cauliflower. For a sharper flavor use hot mustard.
Ingredients:
- 1/3 head cauliflower- enough for 2 persons
- 1 tbs olive oil
- 1 clove garlic
- 1 tsp dried basil
- 1 tbs whole grain mustard or Dijon-style mustard
- 1 tbs bread crumbs
Instructions:
- Cut cauliflower into pieces, put into a steamer and steam over water for 15 - 20 minutes until fork-tender.
- Remove and drain water from pan.
- In same pan heat oil.
- Mince garlic.
- Add garlic and basil, sauté lightly.
- Add mustard and heat through.
- Add breadcrumbs and stir well.
- Add cauliflower and stir well to distribute crumb mixture. Serve.
Cooking Schedule: 35 minutes |
Cover chicken, finish cooking |
Share this:
----------------------
Get 7 Dinner Menus, Recipes, Shopping List each Thursday by e-mail: Subscribe
