Friday, March 27, 2015

Tarragon Chicken & Quinoa/brown rice salad

Made this last night & wanted to share, it was SO good!

Tarragon Chicken
Makes: 4 servings
Active Time: 35 minutes
Total Time: 35 minutes
» INGREDIENTS
4 boneless, skinless chicken breasts, trimmed of fat (1-1 1/4 pounds total)
1/4 teaspoon salt, plus more to taste
1/4 teaspoon freshly ground pepper, plus more to taste
3 teaspoons extra-virgin olive oil, or canola oil, divided
1/4 cup finely chopped shallots or red onion
1/2 cup reduced-sodium chicken broth
1/2 cup dry white wine or Marsala
1 tablespoon Dijon mustard
1 tablespoon reduced-fat sour cream
1 tablespoon chopped fresh tarragon
PREPARATION
Season chicken on both sides with 1/4 teaspoon each salt and pepper. Heat 1 1/2 teaspoons oil in a large heavy skillet over medium-high heat. Add the chicken and cook until well browned, about 3 minutes per side. Transfer to a plate and tent with foil.
Reduce heat to medium. Add the remaining 1 1/2 teaspoons oil to pan. Add shallots; cook, stirring, until softened, 2 to 3 minutes. Add broth and wine and bring to a simmer. Cook until reduced by half, about 3 minutes.
Return the chicken and any accumulated juices to the pan; reduce heat to low. Simmer until the chicken is cooked through, about 4 minutes. Transfer the chicken to a warmed platter. Stir mustard, sour cream and tarragon into sauce. Season to taste with salt and pepper and spoon over the chicken.
NUTRITION
Per serving: 199 calories; 7 g fat (2 g sat, 4 g mono); 65 mg cholesterol; 3 g carbohydrates; 0 g added sugars; 24 g protein; 0 g fiber; 316 mg sodium; 262 mg potassium.
I used boneless skinless chicken thighs, red onions In lieu of shallots & Marsala Wine.


Quinoa salad
Quinoa Salad
1 cup quinoa, uncooked*
1/2 cup sliced celery
1/2 cup toasted walnut pieces or toasted sliced almonds
1 cup small grapes, half them if using large grapes
1/4 cup chopped red onion
6 radishes, sliced thinly (optional)
1 Tbsp.each fresh basil & fresh cilantro or Italian parsley chopped (mint is also a great addition)
Cook the quinoa the night before, chill. Fluff with fork. Add the celery, walnut pieces, grapes, radishes, basil & cilantro.
Season with S&P, toss with dressing.
*Tonight I used a package of pure cooked Seeds of Change Quinoa & Brown Rice w/roasted garlic
Plate on bed of baby spinach.
Can be kept refrigerated 48 hours to maintain good consistency.
For the dressing, whisk together:
⅓ cup freshly squeezed orange
⅓ cup olive oil
¼ teaspoon salt (more to taste)
2-3 tablespoons honey 
Honey Dijon
2 tsp. Dijon mustard
1 Tbsp. Honey
1/4 tsp. kosher salt & fresh ground pepper 
2 Tbsp. Red wine vinegar 
1/3 cup EVOO
Whisk together.
I used a package of Seeds of Change Quinoa & Brown Rice w/roasted garlic.


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