Chicken Breasts with Tomato Yogurt Sauce
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Cooking time: 25 minutes for menu Cooking schedule: see below for "menu" instructions |
We're using the rest of the mushrooms in the Rice, and, as it makes rather a lot (to get the proportions right, we'll be combining the (last) Sprouts and the Rice tomorrow night for a stir-fry. The pine nuts for the chicken are optional, but they make a nice addition to salads as well...and salad season is near!
Chicken with Tomato/Yogurt Sauce Time: 25 minutes
This is not a 'chicken in tomato sauce' but a 'chicken with chunky tomatoes'. If you hate tossing the tomato juice you can put it in a plastic bag and freeze it for the next time you need a bit of sauce. The trick with using yogurt and tomatoes is not to let it boil or it may separate - no problem with taste, just appearance.
2 chicken breasts, boneless, skinless
1 can whole tomatoes
1/2 cup Greek or plain yogurt (4oz, 125gr) (or a bit less, whatever is left)
1/2 tsp basil
1/2 tsp oregano
2 tbs pine nuts, optional
1/2 tbs oil
Mince garlic. Drain tomatoes. Roughly chop tomatoes. Heat oil in nonstick skillet. Add chicken and brown lightly on both sides, about 4 minutes per side. Cover chicken, reduce heat and cook another 5 - 7 minutes, until the chicken is cooked through. Uncover, add tomatoes and herbs. Simmer 5 minutes, uncovered. Add yogurt, stir well and heat through. Put chicken on small platter, spoon sauce over. Sprinkle with pine nuts and serve.
Basmati Rice with Mushrooms Time: 20 minutes or whatever your package says
Sautéed onions and mushrooms perk up fragrant Basmati rice for a lovely side dish. Make with vegetable stock or water for a vegetarian version.
1 cup Basmati rice
4oz (125gr) mushrooms
1 onion
2 cloves garlic
1 tsp butter
2 tsp olive oil
2 cups chicken stock
1/2 tsp basil
1/2 tsp oregano
Chop onion, mince garlic and slice mushrooms. Melt butter in small saucepan over medium heat. Add rice and sauté, stirring for 2 - 3 minutes. Add stock and herbs, cover and cook rice for length of time on package.
While rice cooks: heat oil in small skillet. Add onion and sauté until tender, about 5 minutes. Add garlic and mushrooms and sauté until everything is light brown, about 10 minutes longer. When rice is done, combine with mushroom/onion, fluff with a fork and serve. (Half will be used tomorrow night.)
Sautéed Shredded Brussels Sprouts Time: 15 minutes
Sliced thinly and quickly sautéed, they retain their bright green color and crispness. This will become a favorite even for Brussels Sprouts haters!
15 - 20 medium Brussels sprouts
1 tbs chicken stock
1 tsp butter
2 tsp olive oil
1 clove garlic
1 tsp marjoram
Mince garlic. Slice off stem end of sprouts and remove any wilted or damaged leaves. Cut each sprout in half through the stem and, then thinly slice. Put into a bowl and fluff - separate the layers. Heat butter and oil in medium nonstick skillet over medium-high heat. Add garlic, marjoram and shredded sprouts. Sauté until crisp tender, about 5 minutes, stirring often. Add chicken stock, cover and turn heat off. Let sit for 5 minutes. Uncover, turn heat back up to medium and sauté another minute. Serve. (Half (or so) will be used tomorrow night.)
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Cooking Schedule: 25 minutes |
Add garlic and mushrooms to onions |
Cooking for Two? Or more?
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