Tag Archives: chicken

One roast chicken: Five meals

Roast chicken, the most commonly eaten white meat

I recently bought a big and juicy roast chicken from Costco. (Making a roast chicken is almost as easy and if you don’t know how, I highly recommend the method detailed on the America’s Test Kitchen site from this year:
http://www.americastestkitchen.com/recipes/detail.php?docid=31237&incode=M**ASCA00 )

Since there are only two of us, there was 3/4 of a roast chicken left.I allowed it to cool and then cut most of the meet off the chicken, storing it in the refrigerator.  The carcass went into a soup pot along with 1 cup of baby carrots, a bunch of fresh dill, roughly chopped kale (whatever I had left over in the refrigerator) three roughly chopped garlic cloves and covered it with water.  Brought it to a boil and then turned it down on low to simmer for several hours.  If I had some leftover rice, that would have gone in during the last 15 minutes, but it’s fine without it.

The rest of the chicken was used in three additional meals!!  Chicken salad, chicken croquettes, and a copycat version of Olive Garden’s Chicken Gnocchi soup!

That’s five meals from one roast chicken.  I’ll post the soup recipe later in the week.

Chicken Breasts in Mustard Sauce

Shallot bulbs

Image via Wikipedia

There are times when I go all out for dinner.  Spending hours chopping in order to make complicated recipes with multiple steps.  There’s something quite satisfying about that.  But there are times when I want to make something yummy, but without all the fuss and muss of the culinarily complex.

I don’t recall where I first had chicken in mustard sauce, but I know it was love at first bite.  Over the years I’ve served this to my family and to guests, in the early years making it with heavy cream and lately with the lighter sour cream.  Either way the taste is delicious and best of all, it’s quick and easy to make!

Chicken Breasts with Dijon Mustard Sauce

* 1 tablespoon butter or butter substitute

* 1 tablespoon olive oil

* 2 large shallots, sliced

* 6 boneless chicken breast cutlets

* 1 cup light sour cream

* 1/3 cup 2 % milk

* 3-4 tablespoons Dijon mustard

* 3 or 4 scallions, chopped, about 1/4 to 1/3 cup


In heavy skillet over medium high heat, melt butter with olive oil until it begins to sizzle; add shallots and cook until softened, stirring.

Add chicken and cook, turning once, for about 15 minutes or until chicken is browned and fork tender. Remove chicken and shallots from skillet; set aside.

In the same skillet add sour cream, milk, and Dijon mustard. Continue cooking, stirring constantly, until sauce is smooth and heated through. Serve sauce over chicken; sprinkle with scallions.  Serve with rice or wheat pilaf and a green veggie.

Serves 6.