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Menu Plan for Winter II: Week 9, Day 5

Creamy Chicken and Carrots
Basmati Rice

Cooking time: 25 minutes for menu           Cooking schedule: see below for instructions

        I was on a carrot kick this week, as I bought a large bag because of the stew. And this was easy.  In fact, I'm feeling guilty because it was so easy....  This is meant to use up the last of the yogurt; if you don't have any you could substitute milk for half of the chicken stock, and/or add one more tsp mustard.

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 Assemble all food, utensils and serving dishes Utensils: measuring cups, spoons, knives, large skillet with lid, small saucepan with lid Chop onion, sauté Mince garlic, add to onion Sauté rice Cut chicken, brown Add stock to rice, cover, simmer Peel, cut carrots

Turn chicken Add carrots, stock, mustard, herbs, stir, cover       Pause while stuff cooks - 15 minutes Dissolve cornstarch in water Everything done? Thicken sauce Stir in yogurt Put rice on small platter Arrange chicken, carrots Serve

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By Katie Zeller

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