Thyme for Cooking
Seasonal Weekly Menus & Shopping Lists
Healthy Food Fresh Ingredients Simple Recipes
Links to this week's
Menu Plan and Recipes
Menu
Friday
Saturday
Sunday
Monday
Tuesday
Wednesday
Thursday
Shopping List
Chicken Breasts with Tarragon Mustard Sauce
O'Brian Potatoes
Cauliflower Dijon
Menu Plan for the week of Nov. 8, 2013: Monday's Recipes
Chicken Breasts with Tarragon Mustard Sauce
O'Brian Potatoes
Cauliflower Dijon
Cooking time: 30 minutes for menu Cooking schedule: see below for instructions
The 2/3 red pepper is from the Risotto and the 2/3 green pepper is for the Pork Amandine.
Chicken Breasts, Tarragon Mustard Sauce Preparation and cooking time: 20 minutesTarragon is a great herb for chicken, and a classic pairing in French cuisine. The chicken is quickly pan-fried, then finished with a light tarragon sauce, with white wine and mustard.
2 chicken breasts, boneless, skinless
1 tbs dried chives
2 tsp dried tarragon
1 tbs Dijon-style mustard
1/4 cup white wine
1/4 cup chicken stock
1 tbs olive oil
Heat oil in medium nonstick skillet over medium-high heat. Add chicken and brown well on both sides, about 10 minutes total. Reduce heat to medium-low, cover and let finish cooking, another 5 - 10 minutes. Chicken is done when juices are clear when a sharp knife is inserted in the center.
Remove chicken and cover with the pan lid or foil to keep warm. Increase heat under skillet to medium-high and add the herbs, mustard, white wine and chicken stock. Stir to loosen any brown bits, combine thoroughly and reduce a bit. Spoon over chicken and serve.
Fried potatoes take on a new interest with the addition of chopped onion and bell pepper. A simple dish to accompany flavorful meat or fish.
2 medium potatoes, 10oz (300gr)
1/3 red pepper
1/3 green pepper
1 medium onion
3 tsp olive oil
Peel and chop onion. Sauté in 2 tsp oil in nonstick skillet over medium heat until just transparent. Chop pepper, add to onion and continue to sauté until just starting to brown. Cut potatoes into bite-size pieces (see slicing for a salad in techniques).
Remove onions & peppers from pan, add potatoes and remaining 1 tsp oil. Sauté potatoes until light brown and cooked through (taste one), about 15 minutes. Return onions and peppers to pan and continue to sauté another 5 minutes. Salt & pepper if desired, and serve.
A light coating of bread crumbs, herbs and mustard flavors this cauliflower. For a sharper flavor use hot mustard.
1/2 head cauliflower- enough for 2 persons
1 tbs olive oil
1 clove garlic
1 tsp dried basil
1 tbs whole grain mustard or Dijon-style mustard
1 tbs bread crumbs
Cut cauliflower into pieces, put into a steamer and steam over water for 15 - 20 minutes until fork-tender. Remove and drain water from pan. In same pan heat oil. Mince garlic. Add garlic and basil, sauté lightly. Add mustard and heat through. Add breadcrumbs and stir well. Add cauliflower and stir well to distribute crumb mixture. Serve.
Cooking schedule: 30 minutes |
Mind the potatoes |
Share this:
----------------------
Get 7 Dinner Menus, Recipes, Shopping List each Thursday by e-mail: Subscribe
