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Thyme for Cooking, the Blog

Chicken with Lemon and Capers Basmati Rice Pilaf Carrots with Bacon and Shallots

Cooking time:   30 minutes for menu Cooking schedule: see below for "menu"  instructions

Sautéed Chicken Breasts with Lemon & Capers             Time: 30 minutes

2 chicken breasts, boneless, skinless
1 medium onion
1 cup chicken stock
2 tbs capers
1 lemon
1 tbs cornstarch (maizena) dissolved in 1 tbs water
1 tbs olive oil

Peel and chop onion.  Slice lemon, discarding ends, and remove pips.  Heat oil in nonstick skillet. Add onion and sauté until tender.  Move to sides of pan and add chicken breasts.  Sauté until light brown, about 5 minutes per side.  Add chicken stock and capers.  Arrange lemon slices on top of chicken breasts.  If you have too many slices just put directly in the stock.  Cover, reduce heat and let simmer about 10 minutes, until chicken is done.  Remove chicken and lemon slices to a plate and cover with the lid from the pan.  Turn heat up and when stock is boiling add cornstarch, stirring until thickened.  Serve chicken with lemon-caper sauce on the side.

Basmati Rice Pilaf                        Time: 20 minutes or whatever your package says

2/3 cup Basmati rice
1 piece of carrot, about 2" (5cm) long
1 shallot
1 clove garlic
1 tbs butter
1 1/3 cups chicken stock
1/2 tsp basil

Finely chop shallot and carrot.  Mince garlic.  Melt butter in small saucepan over medium heat.  Add shallot, carrot and garlic and sauté about 3 minutes, or until softened.   Add rice and sauté, stirring for 2 - 3 minutes longer.  Add stock, cover and cook rice for length of time on package.  When done fluff with a fork and serve.

Sautéed Carrots with Bacon & Shallots                              Time 25 minutes

2 - 3 carrots  less what you used for the Pilaf
1 tsp olive oil
2 slices bacon
1 shallot
pepper

Peel carrots, cut in half, then each half again so you have carrot sticks.  Put oil in small skillet and add bacon, frying until crisp.  Remove bacon.  Pour off fat if necessary.  Add shallot and sauté until transparent.  Add carrots and 1/4 cup water, cover and simmer until done - about 20 minutes.  Uncover, turn heat up a bit and cook off pan juices.  Crumble bacon.  Add bacon and pepper to carrots and serve.
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Cooking schedule: 30 minutes Assemble all ingredients and utensils Chop onion and shallots Start to sauté onions for chicken Start to sauté bacon for carrots Mince garlic, chop carrot for Pilaf Start to sauté shallot, carrot and garlic for Pilaf Turn bacon Slice lemon, remove pips Start to sauté chicken Add rice to pan and sauté Remove bacon, sauté shallots

Add stock to rice, cover and simmer Add carrots, water to shallots, cover and simmer Turn chicken Add stock, capers and lemon to chicken Cover and simmer Wee break Dissolve cornstarch in water Uncover carrots and cook off juices Remove chicken Make sauce, finish chicken Fluff rice Serve and Eat

 

 

 

 

 

 

Cooking for Two?  Or more? 
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