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Menu Plan for Fall I: Week 4, Monday
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Daily Recipes:
Chicken Breasts, leftover Duxelles
Potatoes a la Two Fat Ladies, leftover
Broccoli with Shallots and Mustard
Cooking time: 25 minutes for menu Cooking schedule: see below for instructions
An easy dinner, partly from leftovers. Add any leftover mushrooms to the chicken as we won't be using them again this week. I normally get rather large heads of broccoli, so half is perfect for one meal. You may want more or less.
Chicken Breasts Duxelles
Total time: 20 minutes
Duxelles may be more traditional with veal or beef but it works wonderfully well with chicken breasts. I cut the chicken breasts it half for a nicer presentation.
Ingredients:
- 2 chicken breasts, boneless, skinless
- 1/4 cup (2oz, 60ml) white wine
- 1 tbs olive oil
- Duxelles Sauce:
- leftover Duxelles
Instructions:
- Duxelles:
- Gently reheat
- Chicken:
- Heat olive oil in medium nonstick skillet. Add chicken breasts and sauté until golden, about 5 minutes per side.
- Add white wine. Cover, reduce heat and simmer for 10 minutes.
- Arrange on Duxelles and serve.
Potato Gratin with Herbs and Garlic (The Two Fat Ladies)
Total time: 5 - 15 minutes
Ingredients:
- leftover potato gratin
Instructions:
- Gently reheat, oven or micro
Broccoli with Shallots and Mustard
Total time: 25 minutes
The broccoli is steamed, just until done, but should retain a bit of crispness. It's finished with a pungent mustard and shallot sauce.
Ingredients:
- 1/2 head broccoli
- 2 shallots
- 2 tsp olive oil
- 2 tsp whole grain mustard
- 2 tbs chicken stock
Instructions:
- Cut broccoli into bite size florets and stems.
- Put in a steamer basket in a saucepan with an inch of water in the bottom. Put on medium heat and steam for 10 - 12 minutes or just until done.
- Remove broccoli and keep warm.
- Peel and thickly slice shallots.
- In same pan heat the oil. Add shallots and sauté until tender, about 3 minutes.
- Add mustard and stock, stir well.
- Add broccoli, toss to coat and heat through. Serve.
Cooking schedule: 25 minutes |
Add wine to chicken, cover, simmer |
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