Easy French Bistro Menu (courtesy of Stephanie)
Menu: Chicken with creamy Dijon sauce, Roasted Potatoes, Sauteed Garden Vegetables + Butter Lettuce Salad
To make the dinner first prepare the roasted potatoes…toss cubed red potatoes with olive oil until well-coated; add sea salt & freshly ground pepper to taste. Roast the potatoes in an oven preheated to 425 degrees and cook for 30-45 minutes. The cooking time depends on the size of your potatoes (the smaller the cube, the shorter the cooking time). If you have any herbs on hand, toss those in the mix as well. Herbs like thyme, rosemary or chives work best.
Once you have the potatoes in the oven, rinse and crisp the lettuce in a salad spinner . Place in refrigerator.
Now chop spring onions (you may substitute shallots), zucchini, crimini mushrooms and perhaps yellow squash. Set aside.
Heat a cast iron pan (or frying pan) over medium heat. Throw in a 1-2 tablespoons of butter. Season 4 trimmed chicken breasts with s + p and cook about 8 minutes each side. Once cooked throughout, set aside on a platter. Using the same pan (and the chicken drippings), make a cream sauce to pour over the chicken. Add about 8 ounces of creme fraiche* and about 3 tablespoons of Dijon mustard (I prefer the Maille label) to the pan. Simmer on medium heat until slightly thickened, about 10 minutes.
Quickly saute your pre-cut vegetables in a wok with a little olive oil and dried Italian herb seasoning and you’re good to go! You’ll want to saute the veggies on medium high heat.
Retrieve the salad spinner from the fridge and drain the water before giving it a good spin. Serve with a simple, homemade shallot vinaigrette–found here.Bon Appetit !