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Thyme for Cooking, the Blog

Chicken Breast Balsamic Warm Green Bean and Brown Rice Salad

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

Chicken Balsamic                                                          Time: 25 minutes

2 chicken breasts, boneless, skinless
1/2 cup chicken stock
1/4 cup Balsamic vinegar
2 shallots
1 clove garlic
1 tbs olive oil
1 tsp brown sugar
1 tbs cornstarch (maizena) dissolved in 1 tbs chicken stock or water.

Finely chop shallots and mince garlic.  Heat oil in medium nonstick skillet over medium-high heat.  Add chicken breasts and brown on both sides, about 10 minutes.  Add shallots and garlic and sauté 5 minutes longer.  Add stock, vinegar and sugar, cover, reduce heat and simmer 10 minutes.  Thicken sauce with cornstarch mixture (you may not need all of it) and serve.

Warm Green Bean and Brown Rice Salad                      Time:  30 minutes

1/2 cup brown rice - I use 'Uncle Ben's' which is all I can get and it is quick cooking.  It looks like
                                brown Basmati and cooks in 15 minutes.
1 cup chicken stock or whatever your rice calls for
1/3 lb green beans (200gr)
1/3 cup more chicken stock
1 tbs toasted sesame seeds
Vinaigrette

Cook rice according to package directions.  Top and tail beans...cut off the ends.  Cut into 1 1/2 inch lengths (4cm).  Put beans into small skillet, add stock, cover and simmer over medium heat until done - about 15 minutes.  When rice is done put into a medium bowl.  When beans are done, drain and add to rice.  Add the vinaigrette and toss well.  Sprinkle with sesame seeds.  Serve.

Vinaigrette

1 tbs Dijon mustard
2 tbs Balsamic vinegar
1 tbs soy sauce
2 tsp sesame or walnut oil
3 tbs olive oil

Put all ingredients but olive oil in a small bowl and whisk well.  Slowly add olive oil, whisking constantly. 
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Cooking schedule: Time: 30 minutes Assemble all ingredients and utensils Start to sauté chicken Start to cook rice Chop/mince shallots and garlic Top and tail beans Turn chicken Cut beans and start to cook Add shallots and garlic to chicken, sauté Make vinaigrette Add stock, vinegar and sugar, cover and simmer

Get menu, recipes & list from Thyme For Cooking Do pantry inventory Check fridge and freezer Check shopping list Check beans. Done? remove and drain Mix cornstarch for chicken Add rice to beans and toss lightly Finish chicken Add vinaigrette to rice and beans, toss Finish salad Serve and enjoy TGIF!

 

 

 

 

 

 

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. 

 

Easy Recipes
         Great Dinners
                    We do the planning; You do a bit of cooking

Menu for the week of September 22, 2006