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Thyme for Cooking, the Blog

Chicken Breasts Duxelles Pommes Anna, leftover Flageolet Gratin, leftover

Cooking time:   20 minutes for menu Cooking schedule: see below for "menu" instructions

Chicken Breasts Duxelles                                            Time: 20 minutes

2 chicken breasts, boneless, skinless
1 tbs olive oil
Duxelles Sauce  left from Saturday
1/4 cup white wine

Heat olive oil in medium nonstick skillet.  Add chicken breasts and sauté until golden, about 5 minutes per side.  Add white wine and leftover Duxelles sauce.  Cover, reduce heat and simmer for 10 minutes.  Serve, spooning sauce over chicken.  

Note:  If you don't have much sauce left: finely chop 1 shallot and sauté along with the chicken breasts.  Add an additional 1/4 cup white wine and 1 tbs tomato paste along with wine and sauce as above.  Thicken with 1 tbs cornstarch dissolved in 1 tbs water.

Pommes Anna, leftover                                                    Time: 20 minutes

Remove Pommes Anna from fridge.  Transfer to a baking dish and reheat in 350F (175C) oven for 20 minutes.  Remove and serve.

Flageolet Gratin, leftover                                                   Time: 20 minutes

Remove from fridge and gently reheat in 350F (175C) oven for 15 minutes.
 
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Cooking schedule: 20 minutes Assemble all food, utensils and serving dishes Turn oven on Start to sauté chicken Put potatoes in baking dish and start to reheat Put beans in baking dish and start to reheat Turn chicken Whew! take a break

Add white wine and Duxelles sauce to chicken Augment if necessary Cover and simmer Another break, tough work tonight.... Remove potatoes and beans Put chicken on plates Spoon sauce over chicken Serve all and eat!

 

 

 

 

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