didn’t have to buy anything monday

May 13th, 2008 at 06:44am Jennie Pollock

but i do have to ditch a recipe, i think (my meal list is above).

on saturday, i bought lemon-poppyseed muffins for stuffing for a recipe and my 3-year-old ate one for breakfast (she never eats, so i couldn’t complain). so if i need to make it this week, i’d have to ask for the muffins in a paper bag instead of a plastic container. well, maybe i’ll try that at any rate.

p.s. i couldn’t find the recipe online, but it’s rachael ray’s:

chicken with leek and lemon-poppy muffin stuffin’ with pucker-up pan gravy broth

4 servings

2 medium leeks
2 T EVOO
4 T butter
2 celery ribs, chopped
4 lemon poppyseed muffins
3 to 4 thyme sprigs, leaves stripped and ch opped
zest and juice of 1 lemon
1 t poultry seasoning
2 c chicken stock
8 chicken breast cutlets
salt and pepper
2 T flour
handful of fresh flat-leaf parsley, chopped, for garnish

cut off the tops of the leeks, leaving 3 to 4 inches of greens (i just used 2 bunches of green onions instead). trim the root ends and halve the leeks lengthwise. thinly slice the leeks into half moons and transfer them to a colander. run the leeks under cold water and separate all of the layers, freeing the sand and grit. drain the clean sliced leeks well.

heat a medium nonstick skillet over medium-high heat with the evoo and 2 T of the butter. when the butter has melted, add the leeks and celery. saute the veggies for 5 minutes, then crumble the muffins into the pan. toast the muffin crumbles with the veggies for 3 to 4 minutes. season the stuffing with the fresh thyme, lemon zest and poultry seasoning. moisten the stuffing with up to 1 cup of the chicken stock and reduce heat to low.

while the stuffing works, heat a second skillet ovcer medium-high heat. season the chicken with salt and pepper and cook for 3 to 4 minutes on each side, then transfer it to a platter and cover it with foil to keep it warm. add the remaining 2 T of butter to the pan, and when it melts, sprinkle the flour into the pan. stir and cook for 1 minute, then whisk in the remaining cup of the chicken stock. cook for 2 minutes, or until thickened. whisk in the lemon juice, and season with salt and pepper.

pile up stuffing on 4 plates. top with 2 pieces of chicken cutlets and ladle gravy over the top. garnish with parsley.

Entry Filed under: Living without plastic