Welcome back to another episode of the Monday Menu! One of these days I will get to making a cute button for this feature and make it all official like.
Today I have a special guest for you and I was so happy when she agreed to guest post for me! Please give a warm & magical welcome to Gigi from Kludgy Mom! She has a great recipe that I know you’ll all want to make for dinner this week.
Thank God for Jackie Cross, because she asked me to guest post for her Menu Mondays eons ago and the guilt of not doing that in a timely fashion inspired me to head back into the kitchen after a long hiatus!
As one of the founders of #winebuzz, I find myself with a lot of wine around my house all the time. If I drank every last drop of every last bottle we sample, I’d be on Intervention, so I started looking around for some great recipes that use wine as an ingredient.
This recipe is from Cooking Light. I like cooking chicken breasts because they’re easy and fast, and this recipe delivered both. The Pinot Noir sauce is super flavorful, but not overly heavy like most red wine reductions. You can prep the potatoes and pop them in the oven while you cook the chicken and the sauce, and be done in less than 45 minutes. I don’t eat a ton of fingerling potatoes (they are a little pricey) but these were delicious. And the biggest bonus? One breast with sauce + some potatoes is a measly 500 calories. More room for fudge!!
Roasted Breast of Chicken with Pinot Noir Sauce (recipe courtesy Cooking Light Magazine, Oct 2010 issue)
• 2 teaspoons chopped fresh thyme
• 1/2 teaspoon salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 1/2 teaspoon chopped fresh rosemary
• 8 (6-ounce) skinless, boneless chicken breast halves
• 1/4 cup all-purpose flour
• 1 tablespoon olive oil, divided
• Cooking spray
• 3 tablespoons finely chopped shallots
• 2 cups pinot noir
• 1 1/2 cups fat-free, lower-sodium chicken broth
• 3/4 teaspoon sugar
• 3 tablespoons chilled butter, cut into small pieces
1. Preheat oven to 425°.
2. Sprinkle thyme, 1/4 teaspoon salt, 1/4 teaspoon pepper, and rosemary evenly over chicken. Dredge chicken in flour; shake off excess flour. Heat 1 1/2 teaspoons oil in a large skillet over medium-high heat. Add 4 chicken breast halves to pan; cook 2 minutes or until browned. Turn chicken over; cook 1 minute. Remove chicken from pan. Repeat procedure with remaining 1 1/2 teaspoons oil and remaining chicken. Arrange chicken in a single layer on the rack of a roasting pan coated with cooking spray; place rack in pan. Bake at 425° for 12 minutes or until a thermometer inserted into thickest part of chicken registers 160°. Remove from oven. Cover and let stand 10 minutes.
3. Heat a medium saucepan over medium-high heat. Coat pan with cooking spray. Add shallots to saucepan; sauté 30 seconds, stirring frequently. Stir in wine, scraping pan to loosen browned bits. Increase heat to high; bring to a boil. Cook 10 minutes or until wine is reduced to 1 cup. Add broth; cook 16 minutes or until broth mixture is reduced to 1/3 cup. Remove from heat; stir in remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and sugar. Gradually add butter, stirring constantly with a whisk until smooth. Serve sauce with chicken.
Rosemary Roasted Fingerling Potatoes
• 2 1/2 pounds fingerling potatoes, halved
• 2 tablespoons olive oil
• 3/4 teaspoon kosher salt
• 1 teaspoon finely chopped fresh rosemary
• 1/2 teaspoon freshly ground black pepper
1. Preheat oven to 375°.
2. Place potatoes on a jelly-roll pan. Drizzle potatoes with oil; sprinkle with salt, rosemary, and pepper. Toss to combine; spread into a single layer on pan. Bake at 375° for 30 minutes or until lightly browned and tender.