Chicken with Sage Pan Sauce, Toasted Quinoa, and Spinach Casserole
Today I made Chicken with Sage Pan Sauce, Toasted Quinoa, and Spinach Casserole.
I checked all three recipes, printed them and put them on my fridge with magnets. The longest cooking time was going to be the spinach casserole, so I set the oven to 350F and put the frozen spinach in a bowl.
Did you know you HAVE to cook the spinach thats frozen? If you read the package, according to the Food Safety administration, you can't just thaw and eat. Huh.
Next I peeled an onion and cut off the ends, chopping it into wedges. Since it was going into a casserole, I didnt want big chunks, so I grabbed my Pampered Chef chopper for it. I love this thing.
Mix those two things in a bowl.
To this, the original recipe called for cooking, cooling, and chopping bacon. Bacon is good, but we've been staying away from pork. Also this weekend I went on an organization rampage, cleaning out my spices, my racks of cakepans, etc. So I came across this Tastefully Simple "Howling horseradish" mix. I remember the name didnt fit because it was bacony.
So I grabbed 2 tablespoons of the mix and added that instead. (If you need help getting these things, I have ladies for both!)
The rest was pretty easy, put a warmed up block of cream cheese, an egg, breadcrumbs and parmesan cheese in the bowl and mix (see recipe below).
Put this into a glass casserole, about the size of a brownie pan worked well, and top with a handful more of italian breadcrumbs and dot with butter. Bake for 25 mins.
Next I tackled the Quinoa. It's pronounced KEEN WAH, in case you wondered. And when you toast it, it pops like popcorn! Well it sounds like it, it doesnt turn into mini popcorn or anything.
Put it in a big pan and do not add anything but heat. Stir it around and it will toast, and start crackling. At this point add the vegetable stock.
Vegetable stock is found with the Chicken and beef, but you have to really read the labels to get one without MSG. See, with Chicken and beef there are bones and the marrow in them gives lots of flavor. With vegetable stock you need to cook the veggies a while and reduce the water which takes time, and so they hurry it up by adding MSG (and you know I'm allergic, from previous posts).
After the same shopping trip where there were lots of empty shelves, I was getting pretty frustrated, but I found one type that didnt have it.
Next I drizzled olive oil (mine has a spout, so its kind of fun!) and cover. Turn it down to simmer and let it sit for 18 mins.
NOW do the chicken!
In order to speed up cooking time, since I literally had 18 minutes now, I grabbed my gallon ziploc bag and put in the chicken, then pounded the chicken flat. Then I put it into a large pan with more olive oil.
Cook on one side, flip and add some snipped sage and diced shallots. Shallots are usually purple, shaped like teardrops and have a skin like an onion. Peel and chop.
Cook until both sides are browned and move the chicken to a plate.
I got a black box of chardonnay because I didnt really want a TON of wine around, I really only cook with it, lately.
Now we make sauce.
Add chicken stock and wine to the pan and reduce. This means turn up the heat and wait for the sauce to get smaller by half. Keep an eye on it but when they say it will take 2-3 mins, it could take longer.
Once it's reduced, add the mustard, sage leaves, and butter to thicken the sauce even further.
See how its thicker already? That's why you reduce it. This is good to know because there is NO flour in this sauce, so you can have it if you are on a low or no carb diet. Cool huh?
Once the butter is melted and the sauce is stirred, pour this over the chicken.
Yummy.
This is the entire meal plated:
and boy was it Good!
The sauce is tangy and sweet, the quinoa is a great toasty compliment to it, and the spinach is so yummy.
I hope you get to try it. Here are the recipes. Enjoy!
Chicken with Sage Pan Sauce
Ingredients
4 chicken breasts
1/2 teaspoon ground black pepper
1/4 teaspoon salt
2 tablespoons olive oil
1 tablespoon snipped fresh sage
6 shallots, peeled and halved or quartered lengthwise
3/4 cup reduced-sodium chicken broth
1/4 cup dry white wine
2 tablespoons butter, softened
2 teaspoons Dijon-style mustard
12 -20 small sage leaves
Directions
1.Trim chicken of excess skin or fat. Pound chicken flat. Season the chicken with pepper and salt. In a 12-inch cast-iron or other heavy oven-going skillet, heat olive oil over medium-high heat. Add chicken, skin side down, and cook for 3 minutes or until lightly browned.
Turn chicken over and sprinkle with snipped sage.
2. Carefully add shallots and 1/4 cup of the chicken broth to skillet. Cook for 5 to 10 minutes more or until chicken is no longer pink (170 degrees ).
3.Transfer chicken and shallots to a plate or dish and cover to keep warm.
4.Add remaining 1/2 cup broth and wine to skillet and return to heat. Bring to boiling. Boil gently, uncovered, for 2 to 3 minutes or until reduced by about half. Remove skillet from heat.
5.Transfer chicken to four dinner plates. Return shallots and any collected juices to skillet.
Add butter, mustard and sage leaves to skillet; stir until butter melts. Immediately spoon sauce over chicken and serve.
I checked all three recipes, printed them and put them on my fridge with magnets. The longest cooking time was going to be the spinach casserole, so I set the oven to 350F and put the frozen spinach in a bowl.
Did you know you HAVE to cook the spinach thats frozen? If you read the package, according to the Food Safety administration, you can't just thaw and eat. Huh.
Next I peeled an onion and cut off the ends, chopping it into wedges. Since it was going into a casserole, I didnt want big chunks, so I grabbed my Pampered Chef chopper for it. I love this thing.
To this, the original recipe called for cooking, cooling, and chopping bacon. Bacon is good, but we've been staying away from pork. Also this weekend I went on an organization rampage, cleaning out my spices, my racks of cakepans, etc. So I came across this Tastefully Simple "Howling horseradish" mix. I remember the name didnt fit because it was bacony.
So I grabbed 2 tablespoons of the mix and added that instead. (If you need help getting these things, I have ladies for both!)
The rest was pretty easy, put a warmed up block of cream cheese, an egg, breadcrumbs and parmesan cheese in the bowl and mix (see recipe below).
Put this into a glass casserole, about the size of a brownie pan worked well, and top with a handful more of italian breadcrumbs and dot with butter. Bake for 25 mins.
Next I tackled the Quinoa. It's pronounced KEEN WAH, in case you wondered. And when you toast it, it pops like popcorn! Well it sounds like it, it doesnt turn into mini popcorn or anything.
Put it in a big pan and do not add anything but heat. Stir it around and it will toast, and start crackling. At this point add the vegetable stock.
After the same shopping trip where there were lots of empty shelves, I was getting pretty frustrated, but I found one type that didnt have it.
Next I drizzled olive oil (mine has a spout, so its kind of fun!) and cover. Turn it down to simmer and let it sit for 18 mins.
NOW do the chicken!
In order to speed up cooking time, since I literally had 18 minutes now, I grabbed my gallon ziploc bag and put in the chicken, then pounded the chicken flat. Then I put it into a large pan with more olive oil.
Cook on one side, flip and add some snipped sage and diced shallots. Shallots are usually purple, shaped like teardrops and have a skin like an onion. Peel and chop.
Cook until both sides are browned and move the chicken to a plate.
I got a black box of chardonnay because I didnt really want a TON of wine around, I really only cook with it, lately.
Now we make sauce.
Add chicken stock and wine to the pan and reduce. This means turn up the heat and wait for the sauce to get smaller by half. Keep an eye on it but when they say it will take 2-3 mins, it could take longer.
Once it's reduced, add the mustard, sage leaves, and butter to thicken the sauce even further.
See how its thicker already? That's why you reduce it. This is good to know because there is NO flour in this sauce, so you can have it if you are on a low or no carb diet. Cool huh?
Once the butter is melted and the sauce is stirred, pour this over the chicken.
This is the entire meal plated:
and boy was it Good!
The sauce is tangy and sweet, the quinoa is a great toasty compliment to it, and the spinach is so yummy.
I hope you get to try it. Here are the recipes. Enjoy!
Chicken with Sage Pan Sauce
Ingredients
4 chicken breasts
1/2 teaspoon ground black pepper
1/4 teaspoon salt
2 tablespoons olive oil
1 tablespoon snipped fresh sage
6 shallots, peeled and halved or quartered lengthwise
3/4 cup reduced-sodium chicken broth
1/4 cup dry white wine
2 tablespoons butter, softened
2 teaspoons Dijon-style mustard
12 -20 small sage leaves
Directions
1.Trim chicken of excess skin or fat. Pound chicken flat. Season the chicken with pepper and salt. In a 12-inch cast-iron or other heavy oven-going skillet, heat olive oil over medium-high heat. Add chicken, skin side down, and cook for 3 minutes or until lightly browned.
Turn chicken over and sprinkle with snipped sage.
2. Carefully add shallots and 1/4 cup of the chicken broth to skillet. Cook for 5 to 10 minutes more or until chicken is no longer pink (170 degrees ).
3.Transfer chicken and shallots to a plate or dish and cover to keep warm.
4.Add remaining 1/2 cup broth and wine to skillet and return to heat. Bring to boiling. Boil gently, uncovered, for 2 to 3 minutes or until reduced by about half. Remove skillet from heat.
5.Transfer chicken to four dinner plates. Return shallots and any collected juices to skillet.
Add butter, mustard and sage leaves to skillet; stir until butter melts. Immediately spoon sauce over chicken and serve.
Spinach Casserole
2 pkg frozen chopped spinach
2 Tbsp Tastefully Simple Howlin horseradish mix
1 medium chopped onion
2 Tbsp butter, divided into 4 pieces
1 8oz pkg cream cheese
6 Tbsp seasoned italian bread crumbs
6 Tbsp parmesan cheese
1 egg, beaten
Cook and drain spinach. Mix spinach, horseradish mix, onion, cream cheese, parmesan cheese, and egg. Put this in a casserole dish. Top with bread crumbs.
Dot with butter. Bake 25 mins in a 350 degree oven.
Toasted Quinoa
Ingredients
Quinoa; 1 cup
Water or veg stock or brewed tea; 2 cups
Stockpot with a lid
Wooden spoon or silicone if rated for heat
Olive oil
Kosher salt
Prepare
Place the quinoa in a large stock pot and place over medium heat. With a wooden spoon, stir constantly in a figure 8 until it crackles.
Add liquid and bring to a boil. Reduce to a simmer and drizzle with olive oil and kosher salt. Cover.
Cook for about 18 mins and fluff with a fork. Adjust seasoning.
The seeds will break open and you can see the curly cues.
Wow, good job ! Sounds great.
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