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Cooking time: 30 minutes for menu Cooking schedule: see below for instructions
Dill is an under-used herb in winter.... I think it pairs well with white wine and chicken.
Chicken in Dill Sauce on Pasta Preparation and cooking time: 30 minutes2 chicken breasts, boneless, skinless
2 tsp olive oil
2 tsp dried dill weed
3/4 cup (6oz, 180ml) chicken stock
1/4 cup (2oz, 60mlr) white wine
1 tsp Dijon-Style mustard
1 tbs cornstarch dissolved in 1 tbs water
1/4 cup (2oz, 60ml) Greek or plain yogurt
1 1/4 cup pasta, bite-size
Cook pasta according to package directions. Drain
Cut chicken breasts in half the short way or into small pieces.
Heat oil in a large skillet over medium heat. Add chicken and brown lightly, about 4 minutes per side. Add stock, wine, mustard, dill, cover and simmer until chicken is done, about 15 minutes.
Dissolve cornstarch in water and stir into skillet. Remove from heat, stir in yogurt.
To serve: Put pasta in a bowl. Add some of the sauce and toss to combine. Top with chicken breasts, remaining sauce and serve.
2 - 3 medium carrots
1 shallot
1 tsp olive oil
1/4 cup chicken stock
1 tbs butter
1 tsp dried Herbes de Province
Peel and chop the shallot. Heat oil in a small skillet. Add shallot and sauté until translucent, about 5 minutes. Peel carrots, cut in half the short way so you have 2 - 3 inch lengths. Cut in half the long way then cut each half again so you have carrot sticks. Add carrots, stock to skillet and cook over low heat until done, 10 - 15 minutes. Drain carrots and shallots. Add butter, herbs and toss to coat. Let fry a minute or two and serve.
Cooking schedule: 30 minutes |
Add wine, stock, mustard, dill to chicken, cover, simmer |
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