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Menu Plan for Spring I: Week 1, Day 6
Creamy Chicken with Carrots
Basmati Rice
Cooking time: 25 minutes for menu Cooking schedule: see below for instructions
A simple dinner for mid-week.
Creamy Chicken with Carrots
Total time: 25 minutes
Another skillet dinner: cook the chicken and carrots together and serve over rice. And, it's yogurt, not cream, for a healthier finish.
Ingredients:
- 2 chicken breasts, boneless, skinless
- 3 carrots
- 1 onion
- 1 clove garlic
- 1 tbs dried parsley
- 1 tsp dried tarragon
- 1 cup (8oz, 240ml) chicken stock
- 1 tsp Dijon-Style mustard
- 2 tsp cornstarch dissolved in 1 tbs water
- 4 tbs (2oz, 60ml) Greek or plain yogurt
- Basmati Rice:
- 1/2 cup (3.3oz, 95gr) Basmati rice
- 1 tsp butter
- 1 cup (8oz, 240ml) chicken stock or water
Instructions:
- Chop onion, mince garlic.
- Peel and cut carrots into 2" (5cm) lengths. Cut each length in half or quarters, depending on size.
- Cut chicken breasts in half the short way.
- Heat oil in a large skillet over medium heat.
- Add onion, garlic, and sauté until tender, 4 - 5 minutes.
- Add chicken and brown lightly, about 3 minutes per side.
- Add carrots, stock, mustard, herbs, cover and simmer until chicken is done and carrots tender, about 15 minutes.
- Dissolve cornstarch in water and stir into skillet.
- Remove from heat, stir in yogurt.
- Serve over Basmati Rice.
- Basmati Rice:
- Melt butter in a small saucepan over medium heat.
- Add rice and sauté, stirring for 2 - 3 minutes.
- Add stock or water and thyme.
- Cook rice for length of time on package.
- When done fluff with fork and serve.
Cooking schedule: 25 minutes |
Add carrots, stock, mustard, herbs, stir, cover |
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