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Menu Plan for Fall I: Week 6, Day 2

Chicken Breasts Savoyard
Simple Mashed Potatoes

Cooking time:  45 minutes for menu          Cooking schedule: see below for instructions

       Chicken Savoyard is a classic retro dish that finishes in the oven making dinner a breeze.  Use either frozen or canned artichoke bottoms- if canned, rinse well. 

Chicken Breasts Savoyard    

Total time: 45 minutes
   An elegant party dish, it expands easily.  Boneless chicken and artichoke bottoms, baked in a white wine sauce.  It can be prepared ahead and baked at the last minutes.  Very little work for gourmet main course.  Serve with some fluffy Basmati or Mashed Potatoes.

Chicken Breasts Savoyard Ingredients:

  • 2 chicken breasts - boneless, skinless
  • 1 medium onion
  • 1 tsp dried tarragon
  • 1 tsp dried thyme
  • 1 tbs olive oil
  • 3/4 cup (6oz, 180ml) dry white wine
  • 1/2 cup (4oz, 120ml) chicken broth
  • 1/2 cup (4oz, 120gr) Greek or plain yogurt, or sour cream
  • 1 tbs Dijon-style mustard
  • 1/2 cup (2oz, 60gr) Parmesan cheese
  • 2 tbs cornstarch dissolved in 3 tbs chicken broth
  • 15oz (450gr) artichoke bottoms

 Instructions:

  • Cut onion in half and slice thinly.
  • Cut the chicken breasts in half, the short way. 
  • In nonstick skillet heat oil over medium-high heat.  Add onion and sauté until tender. 
  • Add tarragon, thyme and chicken breasts and sauté until chicken starts to brown.
  • Add the white wine, cover and reduce heat to low. Simmer for 10 minutes. 
  • Open and drain artichoke bottoms. 
  • In a small baking dish (just large enough to hold everything and, if possible, nice enough to go directly to the table) arrange artichoke bottoms in a single layer. 
  • Remove chicken breasts and arrange around artichokes. 
  • Increase heat under skillet to medium-high, add the chicken broth and mustard to the wine. 
  • When simmering hard stir in cornstarch mixture and cook until thickened. 
  • Remove from heat; add yogurt and Parmesan. 
  • Pour sauce over chicken and artichokes and bake in 400F (200C) for 15 minutes. 
  • Remove and serve.

Simple Mashed Potatoes

Total time: 30 minutes
     No garlic, onion or leek.... Simply mashed, with lots of butter, the old-fashioned way.

Simple Mashed Potatoes Ingredients:

  • 2 medium potatoes 
  • 2 tbs butter
  • 1 - 2 tbs milk or buttermilk
  • dash salt

 Instructions:

  • The potatoes:
  • Peel potatoes and cut into large chunks. 
  • Put potatoes in medium saucepan and add just enough water to cover.  Add salt and cover. 
  • Bring to a boil over medium heat.  When boiling (and pay attention or they will boil over) reduce heat and take cover partially off.  Continue cooking until done, 15 - 20 minutes.  They should be very done, easily coming apart when poked with a fork. 
  • When done, drain and put back on the heat 10 seconds or so to evaporate any excess moisture.
  • To finish: 
  • Mash potatoes with a potato masher (or fork if you don't have one).
  • Add butter and enough of the milk to get your desired consistency.

Cooking Schedule: 45 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
large skillet with lid, medium saucepan with lid,
baking dish, potato masher

Turn oven on, 400F (200C)
Thinly slice onion, sauté
Cut chicken in half
Shred / grate Parmesan
Add tarragon, thyme, chicken to onions, sauté
Open, drain, rinse artichoke bottoms or thaw
Arrange artichoke bottoms in baking dish

Turn chicken
Add white wine to chicken, cover, simmer
Peel, cut potatoes, put in pan with water, set aside
Remove chicken, arrange on artichokes
Add stock, mustard to wine, increase heat
Dissolve cornstarch in stock, thicken sauce
Remove sauce from heat, add yogurt, Parmesan
Pour sauce over chicken, bake
Cook potatoes
     Pause whilst stuff cooks
Mash potatoes
Remove Savoyard and serve