Menu Plan Monday March 10, 2008

I did make a change to last week’s menu by substituting this Spicy Wok Seared Shrimp recipe for the Shrimp Alfredo I had planned.  I saw it on Quick Fix Meals with Robin Miller, and it looked so delicious that I had to try it.  Let me just tell you, it was easy and fabulous!  I think that the only adjustment I will make to it is to use a little less red pepper flakes next time.  I also only used 1 pound of shrimp since I wasn’t planning on reserving any for another dish and also since I only had 1 pound of shrimp on hand.  Yum!

Sunday: Chicken with Sun-Dried Tomato Cream Sauce - recipe below

Monday: Leftovers

Tuesday: Onion Chicken

Wednesday: Mamaw’s Spaghetti and Meatballs

Thursday: Chicken Quesadillas

Friday: Pizza 

Saturday: Pancakes with Eggs and Bacon

Head over to I’m an Organizing Junkie for more great menus and recipes.

  

Chicken with Sun-Dried Tomato Cream Sauce 

 

4 boneless, skinless chicken breasts halves (about 1 ½ pound)

1 tablespoon olive oil

4 garlic cloves, minced

¼ cup drained, sun-dried tomatoes, patted dry and coarsely chopped

1/8 teaspoon dried red hot pepper flakes

¼ cup dry white wine

¾ cup chicken broth

¼ cup heavy cream

¼ cup thinly sliced fresh basil

Pat chicken dry and season with salt and black pepper.  Heat oil in 12 inch skillet over moderately high heat until it is hot but not smoking.  Brown chicken, turning once (about 6 minutes) (chicken will not be cooked through).  Transfer with tongs to a plate.  Add garlic, tomatoes, and red pepper flakes to the skillet and sauté, stirring until garlic is pale golden (about 1 minute).  Add wine and boil, stirring and scraping up brown bits, until reduced by half (about 1 minute).  Add chicken broth and bring to a boil, covered.  Add chicken to skillet with any juices accumulated on plate and simmer, covered, until just cooked through (4 to 5 minutes).  Transfer chicken with tongs to a platter and keep warm, loosely covered with foil.  Stir cream and two tablespoons basil into sauce in skillet and bring just to a simmer.  Transfer sauce to a deep heatproof bowl or 1 quart glass measuring cup and puree with a blender until almost smooth.  If necessary, add water to thin to desired consistency, then season with salt and pepper.  Serve sauce over chicken and sprinkle with remaining 2 tablespoons of basil.

I got this recipe from the jar of sun-dried tomatoes I got at the store.  There was a mini-fold-out tab with several recipes attached to the lid, and this was one of them.  Yum!  The recipe was simple and delicious.  I think as I make it more, it will become a quick-fix meal that I can do even on a weeknight after coming home from work.