My Mini Thanksgiving Menu
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Category
Dinner
Cuisine
North American
Servings
2
What if you're not having a big gathering for your Thanksgiving meal? Sometimes we don't feel like having turkey, but we can still enjoy some traditional menu items just by changing things up. Side dishes can be traditional, the protein doesn't have to be.
Ingredients
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1 - 2 lb butternut squash, peeled and sliced into 1/2" slices
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3 tbsp olive oil
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salt and pepper
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1/4 c Panko bread crumbs
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1 garlic clove
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2 tbsp Italian parsley
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2 tbsp Parmesan cheese
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1 tbsp olive oil
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zest of 1 lemon
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1 bunch Swiss chard
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3 tbsp olive oil
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1/2c. chopped onion
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1 garlic clove, finely chopped
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splash of lemon juice or balsamic vinegar
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salt and pepper
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2 chicken breasts, halved horizontally into 4 thin pieces
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salt and pepper
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4 tbsp flour
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1 tbsp oil
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1 tbsp butter
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3 garlic cloves, finely chopped
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1 shallot, finely chopped
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4-5 mushrooms, sliced
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1 1/2 tbsp flour
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1 c chicken broth
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2 tsp fresh thyme
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2 tbsp chopped Italian parsley
Roasted Butternut Squash
Sautéed Swiss Chard
Chicken with Mushroom Sauce
Directions
Roasted Butternut Squash
Preheat the oven to 400°. Place the squash on a parchment or foil lined pan.
Brush with the olive oil, season with salt and pepper.
Combine the remaining ingredients in a small bowl.
Roast for 20 minutes, turn over and top with the Panko mixture.
Roast for 10 more minutes. Drizzle with a little oil and serve.
Sautéed Swiss Chard
Slice the stems into 1/2" pieces. Coarsely chop the leaves.
Heat the olive oil, sauté the onion and garlic for 2 minutes. Add the stems, cover and cook for 5 minutes.
Reduce to low heat, add the leaves and cook for 5 minutes.
Add the lemon juice or vinegar. Season and serve.
Chicken with Mushroom Sauce
Season the chicken with salt and pepper. Coat with the flour.
Heat the oil and butter in a large skillet. Add the chicken, cook 5 minutes per side. Remove and set aside.
Reduce the heat, add the garlic, shallot and mushrooms. Cook for 4-5 minutes. Season with salt and pepper.
Whisk in the 1 1/2 tbsp flour, cook for 1 minute. Gradually add the chicken broth and thyme.
. Bring to a boil, reduce and simmer for 3 minutes.
Pour the sauce over the chicken, place in a 375° oven for 10- 15 minutes.
Remove when heated through, add the parsley and serve.