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Menu Plan for Fall II: Week 5, Day 2

Chicken Breasts Savoyard
Basmati Rice

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

       You can find artichoke bottoms both in the freezer section or the canned vegetable section. If frozen allow to defrost before using.  

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.

Basmati Rice

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

 Ingredients:

• 1/2 cup (3.3oz, 95gr) Basmati rice
• 1 tsp butter
• 1 cup (8oz, 240ml) chicken stock
• 1/2 tsp dried thyme

 Instructions:

• Melt butter in small saucepan over medium heat. 
• Add rice and sauté, stirring for 2 - 3 minutes. 
• Add stock or water and thyme. 
• Cook rice for length of time on package. 
• When done fluff with fork and serve.

Cooking Schedule: 45 minutes for menu Assemble all food, utensils and serving dishes Utensils: measuring cups, spoons, knives, medium skillet, baking dish, small saucepan, lid Turn oven on, 400F (200C) Peel, thinly slice onion, sauté Open, drain artichoke bottoms Arrange artichoke bottoms in baking dish Cut chicken in half Add tarragon, thyme, chicken to onions, sauté Grate Parmesan Turn chicken Add white wine to chicken, cover, simmer

10 minute break while chicken cooks Dissolve cornstarch in stock Remove chicken, arrange around artichokes Add stock, mustard to wine, increase heat Sauté Basmati in butter Thicken sauce Add stock to rice, cover, simmer Remove sauce for chicken from heat Stir in yogurt, cheese Pour sauce over chicken, bake      15 minute break while everything cooks Fluff rice Remove Savoyard and serve

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By Katie Zeller

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