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Tuesday, November 10, 2009

Couple of homeruns for dinner tonight. We had some leftover chicken breasts so I pulled the poultry file. Chose the first 16 that appealed. Gave the stack to Connie and he picked his top 8. I went in and picked my top 4 of the 8. He declined to choose any further so I picked tonight's winner. Made a bunch of changes...

Chicken Breasts with Lemon Olive Sauce
4 skinless, boneless chicken breasts
Penzey's Tsardust
1/4 c olive oil
1 c chicken broth
3/4 c white wine
1 T corn starch
1 T roasted garlic
2 T Penzey's freeze dried shallots
1 c TJ's cracked green olives, pitted and chopped

Sprinkle the chicken with Tsardust (cinnamon, garlic, marjoram and some other herbs and spices) Broil or grill them. (I used a grill pan.) While the chicken is cooking, heat the olive oil in a large skillet. Add the chicken broth and part of the wine. Put the corn starch in a bowl and mix in enough of the wine to create a slurry. Mix that into the sauce mixture. Add the garlic, shallots and olives. Stir until thickened. Add the cooked chicken breasts and coat with the sauce. Cook garlic/olive oil couscous (takes 5 min once the water is boiling) and serve with the chicken and sauce.

Garlic Vegetable Salad
We made Melissa's carrots (Melissa D'Arabian - glazed carrots and Ina Garten's Broccoli with Garlic and Soy Sauce for a party last weekend. I took the leftovers and dumped them on a bed of lettuce then took Ina's sauce idea and created a salad dressing from it. A good spoonful of crushed garlic, a splash of lemon juice, a good pour of soy sauce and some evoo.

We gave both of these a 5 out of 5 and would happily have them again tomorrow.