Serves 2
This meal will make you think you should me dining in a cozy Parisian bistro, not at home cooking a 300’ish total calorie complete meal. No diet fare here, beats cottage cheese and celery sticks any day. I first made this meal in April of 1986, so the origin of is obscure to me, but I wouldn’t be surprised if it was Sunset magazine
Menu
Poulet au Poive
Potato-Broccoli Mash
Glazed Carrots
This meal will make you think you should me dining in a cozy Parisian bistro, not at home cooking a 300’ish total calorie complete meal. No diet fare here, beats cottage cheese and celery sticks any day. I first made this meal in April of 1986, so the origin of is obscure to me, but I wouldn’t be surprised if it was Sunset magazine
Menu
Poulet au Poive
Potato-Broccoli Mash
Glazed Carrots
Potato-Broccoli Mash
1 lg. (8oz.) potato, peeled and cubed
4oz. broccoli florets
¼ cup plain low fat yogurt
1 tbsp. minced green onion
salt and pepper to taste
Place the potato in a sauce pan and cover with water, bring to a boil, lower heat to medium, and cook until nearly tender. Add broccoli and cook an other 5 minutes. Drain and put in a food blender along with remaining ingredients, pulse to a mash, but not a completely smooth puree. Return to pan and keep warm until chicken is cooked.
Glazed Carrots
6 oz. baby carrots, peeled
2 tsp. low-sugar apricot preserves
1 tsp. butter
2 tsp. chopped fresh parsley
Place carrots in a pan and cover with water, bring to boil, reduce heat and simmer until tender. Drain carrots and return to pan. Add preserves and butter: cook to glaze carrots. Keep warm until chicken is cooked. Just before serving toss with parsley.
Poulet au Poive
8 oz. chicken breast, boneless & skinless
½ tsp. dried thyme, crumbled
½ tsp. dried tarragon, crumbled
¼ tsp. freshly ground pepper, or more to taste
1 tsp. butter
1 tbsp. Cognac
Cut the chicken diagonally into 4 pieces and pound them into medallions. Combine thyme, tarragon and pepper and sprinkle over both sides of chicken. Heat butter in a large sauté pan over med-high heat. When the foam subsides, add chicken and sauté until lightly browned on bottom, 2-3 minutes. Turn and cook the other side the same way. Remove the chicken to serving plates. Remove the pan from the heat and pour in the cognac, deglaze and scrape any browned bit form pan. Pour sauce over chicken. Serve with potato-broccoli mash and glazed carrots.
4oz. broccoli florets
¼ cup plain low fat yogurt
1 tbsp. minced green onion
salt and pepper to taste
Place the potato in a sauce pan and cover with water, bring to a boil, lower heat to medium, and cook until nearly tender. Add broccoli and cook an other 5 minutes. Drain and put in a food blender along with remaining ingredients, pulse to a mash, but not a completely smooth puree. Return to pan and keep warm until chicken is cooked.
Glazed Carrots
6 oz. baby carrots, peeled
2 tsp. low-sugar apricot preserves
1 tsp. butter
2 tsp. chopped fresh parsley
Place carrots in a pan and cover with water, bring to boil, reduce heat and simmer until tender. Drain carrots and return to pan. Add preserves and butter: cook to glaze carrots. Keep warm until chicken is cooked. Just before serving toss with parsley.
Poulet au Poive
8 oz. chicken breast, boneless & skinless
½ tsp. dried thyme, crumbled
½ tsp. dried tarragon, crumbled
¼ tsp. freshly ground pepper, or more to taste
1 tsp. butter
1 tbsp. Cognac
Cut the chicken diagonally into 4 pieces and pound them into medallions. Combine thyme, tarragon and pepper and sprinkle over both sides of chicken. Heat butter in a large sauté pan over med-high heat. When the foam subsides, add chicken and sauté until lightly browned on bottom, 2-3 minutes. Turn and cook the other side the same way. Remove the chicken to serving plates. Remove the pan from the heat and pour in the cognac, deglaze and scrape any browned bit form pan. Pour sauce over chicken. Serve with potato-broccoli mash and glazed carrots.
TG
04/86
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