Sautéed Chicken Breasts with Mustard Crust
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Cooking time: 60 minutes for menu - 30 if using microwave Cooking schedule: see below for "menu" instructions |
An easy menu, you can bake the sweet potato in the oven or do them in the microwave. I tend to use the oven - it warms the kitchen nicely on these early fall evenings, before we concede to the season and turn the furnace on. The chicken stays moist and succulent, the beans are a favorite easy standby.
Mustard Fried Chicken Breasts Time: 30 minutes
I don't remember where the original recipe came from but I've been making these for years. The crust is light, yet crisp and the chicken tender; the mustard adding just a hint of flavor. I use the Parmesan in a can for this rather than freshly grated - it's drier and works better for the coating..
2 chicken breasts, boneless, skinless
1 egg
2 tbs Dijon-style mustard
1/4 cup dry bread crumbs
1 tsp thyme
1/2 tsp garlic powder
1/4 cup Parmesan cheese
2 tbs olive oil
In a bowl flat enough that you can lay the chicken breast flat (or a small pie plate, or whatever works) lightly beat the egg with a fork. Add the mustard and beat until well combined. In another, similar bowl combine the bread crumbs, Parmesan, thyme and garlic powder. Heat 1 tbs oil in nonstick skillet (large enough to hold both chicken breasts) over medium heat. With tongs or fingers dip both sides of chicken breast in egg mixture then in crumb mixture. Place in pan and sauté 8 - 10 minutes. Add remaining 1 tbs oil to skillet and turn breasts. Sauté on other side for another 6 - 8 minutes, or until done. They should be nicely browned. Remove and serve.
Baked Sweet Potatoes/Yams Time: 60 minutes
These will, obviously, cook much faster in the microwave and I have seen in the U.S. that you can buy them micro-wave ready ....whatever that means. And I think that they are yams, but we've always called them sweet potatoes ...whatever, they are incredibly good for us, and delicious!
2 sweet potatoes/yams
Butter, salt & pepper
Scrub potatoes. With a sharp knife cut a shallow slit down the length of each potato. Place on foil in the oven with slit side up. The foil is necessary unless you want to clean your oven - as the potatoes get close to being done the sugars start to ooze out - the slit stops them from bursting. Bake at 400F (200C) for 60 minutes or until done - tender when pierced with a knife. Serve with lots of butter, salt and pepper - eating the skins or not, as you choose.
Cannellini with Sage Time: 15 minutes
I love beans and this is one of my favorite ways to have them. It's quick, easy, and, except for the tomato, uses pantry staples. The vinegar add just the right tang to the sweetness of the beans
7 - 8 oz cannellini beans (white kidney) (250 gr) leftover from the pasta sauce on Friday
2 cloves garlic
2 tsp sage leaves
1 tomato
2 tsp olive oil
1 tsp Balsamic vinegar
Finely chop garlic. Chop tomato. Heat oil in nonstick skillet. Add garlic and sage and sauté 2 minutes. Add tomato, cover and simmer 5 minutes. Add beans, cover and simmer 10 minutes. Add vinegar, stir to combine and serve.
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Cooking schedule: 60 minutes, 30 if using microwave |
Dip breasts, eggs, crumbs, and start to sauté |
Cooking for Two? Or more?
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