Chicken Breasts in Dijon Taragon cream, and pasta with garlic scape pesto

And Wonderful Noms are Had.

Tonight’s dinner was epic. We had Chicken Breasts with Dijon and tarragon cream sauce, with a side of angel hair pasta tossed in garlic scape pesto, 
and a ceaser salad.

Dessert was a Strawberry shortcake.

Here are the recipes for that epic meal! HAIL LOKI! Muse of Noms and Kitchen stuffs… (“Hey, chicken breasts are on sale..ooh look what you’re getting
in your CSA order…let’s GOOGLE! OH YES THAT, and THAT, and ok, that will work”)

The Pesto:

1/4 cup of pine nuts

about 8 garlic scapes
roughly 1/2 cup of shredded swiss chard
Extra Virgin Olive Oil. Varied
pinch of salt
pinch of ground pepper

First I roasted the pine nuts in the oven, (picture) I then tossed them in my food processor with the garlic scapes (They are the tops of the hard neck variety of
garlic) and some swiss chard to mild out the bite, for the kids. I pulsed it until ground up,  Then I slowly drizzled in the olive oil until it made a nice thick paste. I put it in a container and refrigerated it until later

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pestoey Goodness.  Spouse couldn’t stop  tasting it whenever he went to the fridge

PASTA:
Cook the Angel Hair pasta as per package directions.

CHICKEN!!!

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Ingredients!!!
4 Boneless Skinless chicken breasts
4tbsp of Dijon mustard
2 tbsp of chopped fresh tarragon
2cups cream or milk.
1/2 cup of flour
salt and pepper to taste
a knob of butter

Preheat your pan over medium high heat and drop the butter into the pan.

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Chicken in the pan!

Salt and pepper your chicken breasts, then dredge in flour then cook over medium high heat until cooked through.  

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With the Dijon/Tarragon sauce!

(Internal Temp 160deg Farenheight at
Thickest part, maintain for 5 minutes FOOD SAFETY! *ding*) Set aside on a plate and tent with foil.

Take a generous knob of butter and put it in the pan, (Yes more butter.)  then, put some of the dredging flour that’s left over into the pan and make a roux! Should be the colour of pale peanut butter.

Then lower your pan’s heat to low, take your dijon, your tarragon, cream/milk and put in the pan, and simmer while scraping all the bits off the bottom
of the pan. Simmer until slightly thickened/reduced. (pic)

Put chicken back in pan to reheat back to the proper temperature..
Serve, with sauce over the chicken

Ceaser salad: I use storebought dressing. Not hard to make, rip lettuce, dump in bacon bits, croutons and parm cheese, toss with dressing. Meh

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The finished product! (minus salad, I did make it but not in the pic)

Strawberry Shortcake recipe!

Well I got my recipe from this place here

http://allrecipes.com/recipe/strawberry-shortcake/

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My whipped cream didn’t get very whipped but it was still tasty.

 I didn’t have a round cake pan but I had a square one..it worked. I made some nutella whipped cream to go with it.

(And Loki is like HELL YEAHZ)

So yes, that is my epic mealtime supper. I try to do one really good meal a week or a month even..depending on the CSA box. 😀

ENJOY!

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