Menu Plan for Fall II: Week 5, Day 2


Weekly Menu

Shopping List

Daily Recipes:

 Day 1
 Day 2
 Day 3
 Day 4
 Day 5
 Day 6

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.

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:


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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