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Menu Plan for Fall I: Week 13, Day 5
Chicken with Lemon and Capers
Lemon and Garlic Basmati
Sautéed Carrots
Cooking time: 30 minutes for menu Cooking schedule: see below for instructions
Lemon is the theme in this dinner, both with the chicken and the rice. Not a lot of chopping or cutting, and no long cooking: an easy dinner!
Sautéed Chicken Breasts with Lemon & Capers
Total time: 30 minutes
Chicken breasts, bathed in a light lemon and caper sauce, are always a refreshing main course
Ingredients:
- 2 chicken breasts, boneless, skinless
- 1 medium onion
- 1 cup (8oz, 240ml) chicken stock
- 2 tbs capers
- 1 lemon
- 1 tbs cornstarch (maizena) dissolved in 1 tbs water
- 1 tbs olive oil
Instructions:
- Peel and slice onion.
- Slice lemon, discarding ends, and remove pips.
- Heat oil in nonstick skillet. Add onion and sauté until tender, 7 - 8 minutes.
- Move onion to sides of pan and add chicken breasts. Sauté until light brown, about 5 minutes per side.
- Add chicken stock and capers.
- Arrange lemon slices on top of chicken breasts. If you have too many slices just put directly in the stock.
- Cover, reduce heat and let simmer about 10 minutes, until chicken is done.
- To finish:
- Dissolve cornstarch in water.
- Remove chicken and lemon slices to a plate and cover with the lid from the pan.
- Turn heat up and when stock is boiling add cornstarch mixture, stirring until thickened.
- Serve chicken with lemon-caper sauce on the side.
Lemon Garlic Basmati Rice
Total time: 20 minutes
A bit of garlic, lemon and thyme adds a subtle hint of flavor to the Basmati that works perfectly with grilled or braised meats.... Especially those with a hint of lemon...
Ingredients:
- 1/2 cup (3.3oz, 95gr) Basmati rice
- 1 clove garlic
- 2 tsp butter
- 1 cup (8oz, 240ml) chicken stock
- 1 tsp dried thyme
- 1 tbs lemon juice
Instructions:
- Mince garlic.
- Melt butter in a small saucepan over medium heat.
- Add garlic and sauté briefly, 1 - 2 minutes.
- Add rice and sauté, stirring for 2 - 3 minutes.
- Add stock, thyme and lemon juice. Cover and cook for length of time on package.
- When done fluff with a fork and serve.
Sautéed Carrots
Total time: 25 minutes
I always have carrots in my fridge. They keep well so don't have to be used right away and it's nice to have a veg around in case of emergency! Besides, they're good and good for us!
Ingredients:
- 2 - 3 carrots
- 1 tbs olive oil
- 1 tbs butter
- 1/4 cup chicken stock
Instructions:
- Peel carrots, cut in half, then each half again so you have carrot sticks.
- Melt butter and oil in a small skillet just big enough to hold carrots.
- Add carrots and sauté 10 minutes, turning occasionally until they develop a golden color.
- Add stock, cover and continue cooking until done, another 7 - 10 minutes.
- Uncover, cook off pan juices and serve.
Cooking schedule: 30 minutes |
Sauté carrots |
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