Friday Night Recipe

Cheesy Chicken, Potato Cakes, and Asparagus

The cheese gravy or any cheese sauce makes good use of the leftover Gruyere from Monday. If you've been following this meal planning from the beginning, you may remember this meal from a little while ago - I do like to make the same meals over again, so there may be repetition in the future too!


Cheesy Chicken
Ingredients
4 skinless, boneless chicken breast halves
1 sprig fresh thyme, leaves chopped
Pepper
2 Tbls. olive oil
2 Tbls butter
2 Tbls flour
1/2 cup chicken broth
1/2 cup milk
1 cup shredded Gruyere cheese

1)Season the chicken with the thyme and pepper. In a skillet, heat the olive oil over medium-high heat. Add the chicken and cook for 6 minutes on each side.
2)In a small, heavy saucepan, melt the butter over medium heat. Whisk in the flour and cook about a minute, then whisk in the chicken broth and 1/2 cup milk and cook until thickened, 2-3 minutes. Stir the cheese into the sauce slowly until melted, 2 minutes. Remove from heat and serve with the chicken.



Potato Cakes

Leftover mashed potatoes
1 1/2 tbls. flour
1/2 cup bread crumbs
1/2 cup grated Parmesan cheese
olive oil

1) Heat skillet over medium heat, coat with oil.

2) Mix flour into mashed potatoes.

3) Mix breadcrumbs and cheese in a dish. Form small pancakes out of the mashed potato mixture, dip into the breadcrumbs, and fry in the pan until golden brown, about 2 minutes. Flip over and fry another 2 minutes or so, until golden brown.

You can serve this with the cheese-gravy made above, or with ketchup or applesauce, whatever you prefer!



Roasted asparagus
1 bundle green asparagus (1/2 - 1 lb.)
1 1/2 tbls. olive oil
salt and pepper
1) Preheat oven to 400 degrees.
2) Wash and trim woody stems from asparagus. On a baking sheet, toss with olive oil and salt and pepper. Roast 15 minutes, turning occasionally. (Very skinny asparagus only takes 10, thicker asparagus may take a little longer).