Week of 8/22/10
Main Course
Skillet Chicken with Plum Balsamic Sauce (http://www.goodhousekeeping.com/recipefinder/skillet-chicken-plum-balsamic-ghk0907)
Chicken in Lemongrass Sauce (http://www.epicurious.com/recipes/food/views/Chicken-in-Lemongrass-Sauce-103906)
Vegetables
Swiss Chard
Broccoli
Grains
White Rice
Skillet Chicken with Plum Balsamic Sauce
ReplyDeleteServes 4
Ingredients
* 4 medium (1 1/4 pounds) skinless, boneless chicken-breast halves
* Salt and pepper
* 1 tablespoon(s) olive oil
* 1/2 medium red onion, chopped
* 3 small plums, each pitted and cut into 8 wedges
* 1/2 cup(s) reduced-sodium chicken broth
* 2 tablespoon(s) balsamic vinegar
* 1 tablespoon(s) honey
Directions
1. Place chicken-breast halves between 2 sheets of plastic wrap. With meat mallet or rolling pin, pound breasts to an even 1/2-inch thickness; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon ground black pepper.
2. In nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add breasts and cook 6 to 7 minutes or until browned on both sides and chicken loses its pink color throughout, turning over once. Transfer breasts to platter; cover with foil to keep warm.
3. To skillet, add red onion and cook over medium heat 3 minutes or until softened, stirring frequently. Add plums and cook 3 minutes or until lightly browned, turning occasionally. Increase heat to medium-high; stir in chicken broth, vinegar, honey, 1/4 tsp. salt, and any juices from chicken on platter. Cook 2 to 3 minutes to reduce sauce slightly, stirring occasionally.
This comment has been removed by the author.
ReplyDeleteChicken in Lemongrass Sauce
ReplyDelete4 to 6 servings
Serve rice with this dish from Le Colonial, a Vietnamese restaurant in West Hollywood.
Ingredients
* 12 ounces green Chinese long beans or green beans, trimmed, cut into 1 1/2-inch pieces
* 2 tablespoons peanut oil
* 1 1/2 pounds skinless boneless chicken breast halves, cut crosswise into 1/2-inch-wide strips
* 1 medium onion, sliced
* 4 garlic cloves, minced
* 1/3 cup minced lemongrass
* 3 tablespoons Thai fish sauce (nam pla)
* 3 tablespoons sugar
* 2 teaspoons ground coriander
* 1 teaspoon turmeric
* 1/2 cup chicken stock or canned low-salt chicken broth
* 2 tablespoons spicy oyster sauce
Preparation
Cook beans in large saucepan of boiling salted water just until crisp-tender, about 2 minutes. Drain.
Heat oil in heavy large skillet over high heat. Add chicken, onion and garlic; stir-fry until chicken is partially cooked, about 4 minutes. Add lemongrass and next 4 ingredients; stir 2 minutes. Add beans, stock and oyster sauce; reduce heat and simmer until sauce thickens and chicken is cooked through, about 4 minutes longer. Season with salt and pepper.