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Chicken and Herbed Cream Sauce with Asparagus and Accordion Potatoes

Sauces can transform a meal. And they literally take 2 minutes to make. This is a nice creamy mustard herb sauce. If you like the flavor of mustard use about 2 tablespoons. I went lightly so it would overpower the kids. I applied that same thought to the herbs. You can use more if you prefer. Do a little taste testing. I absolutely loved it, but the kids weren't fans. But they adored the accordion potatoes and said they tasted like French fries.
  • Sample Tuesday
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Accordion Potatoes

SERVINGS : 2 PEOPLE COOK TIME : MINUTES PREP TIME : MINUTES

Ingredients

  • 2 potato
  • 1 1/2 tablespoons olive oil
  • kosher salt and pepper, to taste
Servings:

Directions

  • Preheat oven to 450.
  • Wash and dry potatoes. Starting at one end of a potato, cut vertical slices about 1/8” apart being careful not to cut all the way through the potato. Repeat with remaining potatoes.
  • Place potatoes in the microwave and cook for about 10-12 minutes. Transfer potatoes in a baking dish. Drizzle with olive oil. Sprinkle with salt and pepper. And place in the oven.
  • Bake for about 20-25 minutes or until fork tender. The amount of time depends on the size of your potatoes.

Nutrition per serving

Serving Size 224g Calories 237 Fat 10 Sat Fat 1 Sodium 13 Carbs 33 Sugars 2 Fiber 5 Protein 3.

Chicken with Herbed Cream Sauce

SERVINGS : 2 PEOPLE PREP TIME : MINUTES

Ingredients

  • 1/2 pound boneless skinless chicken breasts
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon pepper
  • 1 tablespoon olive oil
  • 2 tablespoons dry white wine
  • 1/4 cup heavy cream
  • 1 1/2 teaspoons Dijon mustard
  • 1/4 teaspoon dried tarragon
Servings:

Directions

  • Place chicken on a chopping block and cover with waxed paper or plastic wrap. Using a mallet, pound until breasts are about 1/4” thick.
  • Season chicken with salt and pepper.
  • Heat oil in a heavy skillet over medium high heat until it begins to shimmer.
  • Add chicken and cook for about 3-4 minutes (do not move it), flip and cook another 3-4 minutes. Pierce with a knife or fork. If juices run clear, it is cooked through. Transfer chicken to a plate and tent lightly with foil.
  • Pour wine in the hot pan and deglaze, scrapping little bits off the bottom of the pan with the side of your spatula.
  • Remove pan from heat; add cream, Dijon, and herbs. Uncover the chicken and add drippings to the sauce. Stir to combine and season with salt and pepper if desired.
  • Serve chicken drizzled with sauce.

Nutrition per serving

Serving Size 155g Calories 343 Fat 21 Sat Fat 6 Sodium 296 Carbs 1 Sugars 0 Fiber 0 Protein 33.

Asparagus

SERVINGS : 2 PEOPLE PREP TIME : MINUTES

Ingredients

  • 1/2 pound asparagus
  • 1/2 lemon
  • kosher salt and pepper
Servings:

Directions

  • Bring 2” of water to a boil in a shallow pan.
  • Add asparagus and simmer for about 3 minutes or until bright green and crisp.
  • Remove from water, and plate.
  • Drizzle with lemon juice and season with salt and pepper.

Nutrition per serving

Serving Size: 100g Calories 21 Fat 0 Sat Fat 0 Sodium 2 Carbs 4 Fiber 2 Sugars 2 Protein 2.

NOTES

VEGETARIAN TIP: Substitute sliced eggplant and portabella mushrooms for the chicken.

GLUTEN MODIFICATIONS: Gluten free as written.

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