Simplifying Getting Family Dinner to Your Table!

Transcription

1 Simplifying Getting Family Dinner to Your Table! Time Allocation- Prep 10 Min Cook 40 Min Formal Chicken Bowtie Piccata Pasta with with Lemon Sausage Beurre and Blanc a Green Salad and with Honey Home Glazed Made Red Vinaigrette Potatoes (for (for 2) 4) Chicken Piccata with Lemon Beurre Blanc Ingredients 2 Chicken Breasts, to be butterflied 4 Tablespoons Butter 1 Lemon, 1/2 to slice and 1/2 to juice Salt to Taste Pepper to Taste 1 1/2 Tablespoons Capers, drain fluid before use 3/4 Cup Water 1/2 Tablespoon Better than Bouillon Chicken Base 1/4 Cup All Purpose Flour 1 Teaspoon Freeze Dried Minced Garlic Honey Glazed Red Potatoes Ingredients 1 Pound Red Potatoes, wash before use 1/4 Yellow Onion, to dice 1 1/2 Teaspoons Dry Mustard 1/2 Teaspoon Salt 1/2 Teaspoon Pepper 1 Tablespoon Olive Oil 2 Tablespoons Honey Approximately 380 calories per normal serving *Ingredients make two generous servings. Approximately 198 calories per normal serving *Ingredients make two generous servings. Sharing a family meal is good for the spirit, the brain and the health of all family members -

2 Formal Chicken Bowtie Piccata Pasta with Sausage Lemon Beurre and a Green Blanc Salad and with Honey Home Glazed Made Red Vinaigrette Potatoes (for (for 4) 2) 1 2 Prepare Vegetables & Lemons: Wash the red potatoes and lemon. After removing any blemishes in the potatoes, cut in half & then cut each half into 4 wedges. Slice 1/2 lemon into 3 slices, discard the end and any seeds. With other 1/2 lemon, remove seeds and juice into a bowl. Peal & dice 1/4 of one yellow onion. 3 4 Butterfly the Chicken Breast: Taking care to not slice all the way through & guarding your fingers, butterfly each chicken breast. Spread 1/4 cup flour on a plate and coat each butterflied chicken breast in flour. Cook Chicken Piccata: 5 6 Add 1 1/2 Tbsp. butter to the now empty frying pan over medium high heat. Once butter is melted, add butterflied chicken breasts. Generously salt and pepper chicken. Cook through, browning both sides, flipping after 3-5 minutes. Ensure chicken is completely cooked by confirming that the juices run clear when cutting into breast. Remove from pan and cover chicken to keep warm. Boil the Potatoes: Add red potato wedges to an appropriate sized stock pot and cover with water. Boil over high heat for about 20 minutes, or until fork tender, but not soft/ mushy. Sauté Diced Onions: In a medium sauté or frying pan, (large enough for step 5) melt 1/2 Tbsp. butter over medium high heat. Add diced onion and sauté until translucent, about 3 minutes. When done, remove onion from pan and reserve for later. Create Lemon Beurre Blanc: Add 3/4 cup water, 1/2 Tbsp. chicken base, and 3 slices of lemon to large frying pan used to cook chicken. Bring to a boil, scraping the pan. Boil/reduce sauce for 5 minutes over high heat then reduce heat to medium low. Add 2 Tbsp. butter, the juice from 1/2 lemon, 1 tsp freeze dried minced garlic, 1 1/2 Tbsp. drained capers, and 1/3 of the reserved sautéed onion. 7 Glaze and Broil Potatoes: With potatoes now fork tender, drain the water. Add 1 Tbsp. olive oil, 2 Tbsp. honey, 1 1/2 tsp. dry mustard, 1/2 tsp salt, 1/2 tsp pepper and the rest of the sautéed onion to the drained potatoes. Toss all together. Once potatoes are evenly coated, add mix to a 9X9 baking dish and set under broiler on high for 8-10 minutes until golden brown. 8 Finish & Serve: Continue to stir lemon beurre blanc in frying pan until potatoes are browned. Serve chicken piccata topped with lemon beurre blanc with a side of honey glazed red potatoes. Enjoy your Delicious Family Dinner!!!

3 Simplifying Getting Family Dinner to Your Table! Time Allocation- Prep 10 Min Cook 40 Min Formal Chicken Bowtie Piccata Pasta with with Lemon Sausage Beurre and Blanc a Green Salad and with Honey Home Glazed Made Red Vinaigrette Potatoes (for (for 4) 4) Chicken Piccata with Lemon Beurre Blanc Ingredients 4 Chicken Breasts, to be butterflied 8 Tablespoons Butter 2 Lemons, 1 to slice and 1 to juice Salt to Taste Pepper to Taste 3 Tablespoons Capers, drain fluid before use 1 1/2 Cups Water 1 Tablespoon Better than Bouillon Chicken Base 1/2 Cup All Purpose Flour 2 Teaspoons Freeze Dried Minced Garlic Honey Glazed Red Potatoes Ingredients 2 Pounds Red Potatoes, wash before use 1/2 Yellow Onion, to dice 3 Teaspoons Dry Mustard 1 Teaspoon Salt 1 Teaspoon Pepper 2 Tablespoons Olive Oil 4 Tablespoons Honey Approximately 380 calories per normal serving *Ingredients make four generous servings. Approximately 198 calories per normal serving *Ingredients make four generous servings. Sharing a family meal is good for the spirit, the brain and the health of all family members -

4 Formal Chicken Bowtie Piccata Pasta with Sausage Lemon Beurre and a Green Blanc Salad and with Honey Home Glazed Made Red Vinaigrette Potatoes (for (for 4) 4) 1 2 Prepare Vegetables & Lemons: Wash the red potatoes and lemons. After removing any blemishes in the potatoes, cut in half & then cut each half into 4 wedges. Slice 1 lemon into 6 slices, discard the ends and any seeds. Cut the other lemon in half, remove seeds and juice each half. Peal & dice 1/2 of one yellow onion. 3 4 Butterfly the Chicken Breast: Taking care to not slice all the way through & guarding your fingers, butterfly each chicken breast. Spread 1/2 cup flour on a plate and coat each butterflied chicken breast in flour. Cook Chicken Piccata: 5 6 Add 3 Tbsp. butter to the now empty frying pan over medium high heat. Once butter is melted, add butterflied chicken breasts. Generously salt and pepper chicken. Cook through, browning both sides, flipping after 3-5 minutes. Ensure chicken is completely cooked by confirming that the juices run clear when cutting into breast. Remove from pan and cover chicken to keep warm. Boil the Potatoes: Add red potato wedges to an appropriate sized stock pot and cover with water. Boil over high heat for about 20 minutes, or until fork tender, but not soft/ mushy. Sauté Diced Onions: In a large sauté or frying pan, (large enough for step 5) melt 1 Tbsp. butter over medium high heat. Add diced onion and sauté until translucent, about 3 minutes. When done, remove onion from pan and reserve for later. Create Lemon Beurre Blanc: Add 1 1/2 cups water, 1 Tbsp. chicken base, and 6 slices of lemon to large frying pan used to cook chicken. Bring to a boil, scraping the pan. Boil/reduce sauce for 5 minutes over high heat then reduce heat to medium low. Add 4 Tbsp. butter, the juice from 1 lemon, 2 tsp freeze dried minced garlic, 3 Tbsp. drained capers, and 1/3 of the reserved sautéed onion. 7 Glaze and Broil Potatoes: With potatoes now fork tender, drain the water. Add 2 Tbsp. olive oil, 4 Tbsp. honey, 3 tsp. dry mustard, 1 tsp salt, 1 tsp pepper and the rest of the sautéed onion to the drained potatoes. Toss all together. Once potatoes are evenly coated, add mix to a 9X13 baking dish and set under broiler on high for 8-10 minutes until golden brown. 8 Finish & Serve: Continue to stir lemon beurre blanc in frying pan until potatoes are browned. Serve chicken piccata topped with lemon beurre blanc with a side of honey glazed red potatoes. Enjoy your Delicious Family Dinner!!!

5 Simplifying Getting Family Dinner to Your Table! Time Allocation- Prep 10 Min Cook 40 Min Formal Chicken Bowtie Piccata Pasta with with Lemon Sausage Beurre and Blanc a Green Salad and with Honey Home Glazed Made Red Vinaigrette Potatoes (for (for 6) 4) Chicken Piccata with Lemon Beurre Blanc Ingredients 6 Chicken Breasts, to be butterflied 12 Tablespoons Butter 3 Lemons, 1 1/2 to slice and 1 1/2 to juice Salt to Taste Pepper to Taste 4 1/2 Tablespoons Capers, drain fluid before use 2 1/4 Cups Water 1 1/2 Tablespoons Better than Bouillon Chicken Base 3/4 Cup All Purpose Flour 3 Teaspoons Freeze Dried Minced Garlic Honey Glazed Red Potatoes Ingredients 3 Pounds Red Potatoes, wash before use 3/4 Yellow Onion, to dice 4 1/2 Teaspoons Dry Mustard 1 1/2 Teaspoons Salt 1 1/2 Teaspoons Pepper 3 Tablespoons Olive Oil 6 Tablespoons Honey Approximately 380 calories per normal serving *Ingredients make six generous servings. Approximately 198 calories per normal serving *Ingredients make six generous servings. Sharing a family meal is good for the spirit, the brain and the health of all family members -

6 Formal Chicken Bowtie Piccata Pasta with Sausage Lemon Beurre and a Green Blanc Salad and with Honey Home Glazed Made Red Vinaigrette Potatoes (for (for 4) 6) 1 2 Prepare Vegetables & Lemons: Wash the red potatoes and lemons. After removing any blemishes in the potatoes, cut in half & then cut each half into 4 wedges. Slice 1 1/2 lemons into 9 slices. Cut the other 1 1/2 lemons in half, remove seeds and juice each half. Peal & dice 3/4 of one yellow onion. 3 4 Butterfly the Chicken Breast: Taking care to not slice all the way through & guarding your fingers, butterfly each chicken breast. Spread 3/4 cup flour on a plate and coat each butterflied chicken breast in flour. Cook Chicken Piccata: 5 6 Add 4 1/2 Tbsp. butter to the now empty frying pan over medium high heat. Once butter is melted, add butterflied chicken breasts. Generously salt and pepper chicken. Cook through, browning both sides, flipping after 3-5 minutes. Ensure chicken is completely cooked by confirming that the juices run clear when cutting into breast. Remove from pan and cover chicken to keep warm. Boil the Potatoes: Add red potato wedges to an appropriate sized stock pot and cover with water. Boil over high heat for about 20 minutes, or until fork tender, but not soft/ mushy. Sauté Diced Onions: In an extra large sauté or frying pan, (large enough for step 5) melt 1 1/2 Tbsp. butter over medium high heat. Add diced onion and sauté until translucent, about 3 minutes. When done, remove onion from pan and reserve for later. Create Lemon Beurre Blanc: Add 2 1/4 cups water, 1 1/2 Tbsp. chicken base, and 9 slices of lemon to large frying pan used to cook chicken. Bring to a boil, scraping the pan. Boil/reduce sauce for 5 minutes over high heat then reduce heat to medium low. Add 6 Tbsp. butter, the juice from 1 1/2 lemons, 3 tsp freeze dried minced garlic, 4 1/2 Tbsp. drained capers, and 1/3 of the reserved sautéed onion. 7 Glaze and Broil Potatoes: With potatoes now fork tender, drain the water. Add 3 Tbsp. olive oil, 6 Tbsp. honey, 4 1/2 tsp. dry mustard, 1 1/2 tsp salt, 1 1/2 tsp pepper and the rest of the sautéed onion to the drained potatoes. Toss together. Once potatoes are evenly coated, add mix to a large baking sheet and set under broiler on high for 8-10 minutes until golden brown. 8 Finish & Serve: Continue to stir lemon beurre blanc in frying pan until potatoes are browned. Serve chicken piccata topped with lemon beurre blanc with a side of honey glazed red potatoes. Enjoy your Delicious Family Dinner!!!