Sautéed Chicken Breasts Duxelles
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Cooking time: 25 minutes for menu Cooking schedule: see below for "menu" instructions |
The rest of the Duxelles from Saturday raises simple chicken breasts to a gourmet week night dinner. We'll finish the Potato Tomato Gratin and bow to winter with some fresh Broccoli. If the broccoli you buy is too much for one meal (it is for me) we'll finish it on Friday.
Chicken Breasts Duxelles Time: 20 minutes
Duxelles may be more traditional with veal or beef but it works wonderfully well with chicken breasts. I had about 1/3 cup left from Saturday - more would be better!
2 chicken breasts, boneless, skinless
any leftover mushrooms
1 tbs olive oil
Duxelles Sauce made with leftover Duxelles Sauce
1/4 cup white wine
Heat olive oil in medium nonstick skillet. Add chicken breasts and sauté until golden, about 5 minutes per side. If you have any mushrooms left, slice them and add them to the skillet after you turn the chicken. 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 tsp tomato paste along with wine and sauce as above. Thicken with 1 tsp cornstarch dissolved in 1 tbs water.
Potato-Tomato Gratin Time: 15 minutes
One of my favorite things about winter cooking is planning for leftovers. It's very little more work to make a grating for 2 nights rather than just 1. Tonight we benefit...
potato-tomato gratin
Remove from fridge. Put into a different baking dish (if yours can't go from fridge to oven) or put into a cold oven. Gently reheat for 15 - 20 minutes at 350F (175C).
Broccoli with Butter, Pepper & Herbs Time: 25 minutes
A simple preparation to bring out the best of the broccoli. This pairs well with roasted or braised meats. You'll want just enough for 2 people so try to visualize it.
1/2 head of broccoli or 1 small head
2 tsp olive oil
2 tsp butter
1 tsp dried thyme
1 tsp dried marjoram
pepper - seasoned is nice, or regular pepper
Cut broccoli into bite size florets and stems. Put in steamer basket in saucepan with an inch of water in bottom. Put on medium heat and steam for 15 minutes or until done. Remove from pan and set aside, discarding water. In same pan heat butter and oil. Add herbs and pepper and sauté lightly. Add broccoli and stir. Serve.
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Cooking Schedule: 25 minutes |
Start to steam broccoli |
Cooking for Two? Or more?
Our Weekly Menu Planner Service gives you healthy, gourmet dinners, carefully planned to eliminate waste and insure a wide variety of seasonal, wholesome foods each week.
All text and images are copyright © 2005 - 2007 Kathleen Lerum Zeller.
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