Menu Plan for Fall II: Week 5, Saturday


Weekly Menu

Shopping List

Daily Recipes:


Sautéed Mushrooms and Pecans on Butternut Squash
Chicken Breasts Savoyard
Basmati Rice

Cooking time:  45 minutes for menu          Cooking schedule: see below for instructions

       This is a variation on the Squash Pastry, trying to keep the flavors but lightening it up a bit.  

Sautéed Mushrooms and Pecans on Butternut Squash

Total time: 25 minutes
   I used the 'neck' end of a butternut squash for these nice circles. (I used half circles in the center).  They're topped with sautéed forest mushrooms and pecans and surrounded with Sage Cream.

Sautéed Mushrooms and Pecans on Butternut Squash Ingredients:


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:


Basmati Rice

Total time: 20 minutes
    Simple, fragrant, fluffy, quick-cooking ....for me, the perfect white rice for a side dish.

Basmati Rice Ingredients:


Note:  Vary the herbs based on the main course.  If fresh are available use 1 tbs, snipped or minced and add during the last 5 minutes of cooking time.

Cooking Schedule: 45 minutes for menu
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
2 medium skillets, large skillet, baking dish,
small saucepan with lid, small saucepan
Turn oven on, 400F (200C)
Peel, thinly slice onion
Sauté onion for chicken
Peel, cut, clean butternut squash if needed
Cut 24 thin slices
Cut chicken in half
Add tarragon, thyme, chicken to onions, sauté
Clean, slice mushrooms
Sauté mushrooms
Make Sage Cream, set aside
Turn chicken
Grate Parmesan
Add pecans, soy, vinegar, sugar to mushrooms
Add white wine to chicken, cover, simmer

Add yogurt to Sage Cream, set aside
Open, drain artichoke bottoms
Arrange artichoke bottoms in baking dish
Take mushroom / pecans off heat, keep warm
Sauté squash slices
Dissolve cornstarch in stock
Remove chicken, arrange around artichokes
Add stock, mustard to wine, increase heat
Thicken sauce
Remove sauce from heat, add yogurt, cheese
Pour sauce over chicken, bake
Turn squash slices
Sauté rice in butter
Add stock to rice, cover, simmer
Arrange squash slices on plates
Add mushrooms, pecans, sage cream
Sprinkle with paprika, serve
Done? Fluff rice
Remove Savoyard and serve

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