I really like to pull cookbooks down off the shelf in our kitchen and make menus for the week from the recipes I find. There are so many times during the week that we go out with family or friends, or are traveling, that I hardly ever make every single supper on my list – but that really only makes things more interesting!
This week, I found a recipe for ‘Chicken Clemenceau’ in my Brennan’s cookbook. My version is just a little bit different, but the same idea – and Av *loves* it.
Ingredients (this makes enough for 2-3 servings):
1/2 cup mushrooms (I used common mushrooms but you could do shiitake or…)
1 tsp. minced garlic
new potatoes (as many as you like for roasting)
2 chicken breasts, boneless and skinless
flour for lightly dusting the chicken
1 cup small green peas
I began by making the roasted potatoes, since they take almost an hour to cook. Preheat the oven to 400*, then wash the potatoes and cut into bite-size pieces.
Put them in a Ziploc bag along with a couple of splashes of olive oil, salt, and pepper – close and shake well. Next, I emptied the potatoes on a baking sheet and set them in the 400* oven:
The potatoes were done in about one hour.
When the potatoes had about twenty minutes left before they were done, I very lightly dusted the chicken with flour, and sauteed them in olive oil. When the chicken was cooked through, I added the mushrooms and garlic:
When the mushrooms were cooked well, I added the roasted potatoes, peas, and parsley. Once this was cooked through, it was ready: