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I am just getting to this post...went to the grocery earlier today and had the salmon tonight.
Monday - Grilled Salmon with Cilantro Sauce, Wild Rice, Farmer's Market Squash Saute
Tuesday - Chicken Ranch Tacos
Wednesday - Kristen's Chicken (recipe below), Egg Noodles, Spinach
Thursday - Jambalaya (carryover from last week)
Kristen's Chicken
6 chicken breasts
1/2 stick butter
2 cans beef consomme (which I can never find so I use beef broth)
1/2 cup sour cream
1 tsp salt
1/4 tsp pepper
1/2 cup flour
1/2 cup Parmesan cheese
Dredge the chicken breasts in flour, melt butter in large frying pan, brown chicken breasts on both sides (chicken will not be cooked through). Add beef consomme to pan and simmer covered for 30 minutes. Add sour cream, salt and pepper, stir well and simmer covered for 10 minutes. Remove chicken from pan and put in 13x9 baking dish, stir remaining sauce well until sour cream is dissolved completely. Pour sauce over chicken breast. Top chicken breast with Parmesan cheese. Cover and refrigerate overnight. Bake uncovered at 350 degrees until bubbly - about 20 to 30 minutes. Serve over long grain and wild rice or egg noodles.
Monday - Grilled Salmon with Cilantro Sauce, Wild Rice, Farmer's Market Squash Saute
Tuesday - Chicken Ranch Tacos
Wednesday - Kristen's Chicken (recipe below), Egg Noodles, Spinach
Thursday - Jambalaya (carryover from last week)
Kristen's Chicken
6 chicken breasts
1/2 stick butter
2 cans beef consomme (which I can never find so I use beef broth)
1/2 cup sour cream
1 tsp salt
1/4 tsp pepper
1/2 cup flour
1/2 cup Parmesan cheese
Dredge the chicken breasts in flour, melt butter in large frying pan, brown chicken breasts on both sides (chicken will not be cooked through). Add beef consomme to pan and simmer covered for 30 minutes. Add sour cream, salt and pepper, stir well and simmer covered for 10 minutes. Remove chicken from pan and put in 13x9 baking dish, stir remaining sauce well until sour cream is dissolved completely. Pour sauce over chicken breast. Top chicken breast with Parmesan cheese. Cover and refrigerate overnight. Bake uncovered at 350 degrees until bubbly - about 20 to 30 minutes. Serve over long grain and wild rice or egg noodles.
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