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Menu and Recipes

   Menu
   Day 1
   Day 2
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   Day 4
   Day 5
   Day 6
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chicken with dill Chicken in Dill Sauce on Pasta

carrots
Braised Carrots and Shallots

 

Menu Plan for the week of Nov. 29, 2013: Day 6 Recipes

Chicken in Dill Sauce on Pasta
Braised Carrots and Shallots

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 minutes
    I jut cut the chicken breasts in half, but you could cut them into bite-size pieces and toss them with the pasta.

2 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.

Braised Carrots and Shallots                              Preparation and cooking time: 25 minutes
   Quick and simple, I always have carrots on hand to 'fill in' when I run low on other vegetables.... besides, I love them!

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
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
medium skillet / lid, small skillet, pot, colander

Put water on high heat for pasta
Cut chicken, brown
Chop shallot, sauté
Peel, cut carrots
Turn chicken
Add carrots, stock to skillet, simmer

Add wine, stock, mustard, dill to chicken, cover, simmer
Cook pasta
     Wee break while it all cooks
Dissolve cornstarch in water, stir into skillet, thicken
Drain carrots, add butter, herbs, sauté
Drain pasta, put into bowl
Stir yogurt into sauce
Add some sauce to pasta, toss to combine
Add chicken, remaining sauce to pasta
Finish carrots, serve