Back in early November 2012, I was starting to test recipes for Thanksgiving and never got around to posting them. This dinner was a such a definite winner and perfect for the cold weather we’ve been having that I’ve decided to share it with you. The menu consisted of roasted Brussels sprouts, a raw cranberry relish and instead of turkey, sautéed chicken with a mustard cream sauce. I rounded out the meal with mashed potatoes from Costco.
Simple Roasted Brussels Sprouts
The family (except Andy of course) LOVED the roasted Brussels sprouts. I had never served Brussels sprouts to my family but had seen several recipes for roasted sprouts and decided to try them. They came out deliciously crispy & caramelized and Nate was eating them like candy! Since then we’ve cooked them several more times with variations. I used the method described in my FineCooking Roasting magazine:
Trim sprouts and cut in half lengthwise, through the stem end. Toss in a bowl with olive oil, salt & pepper. Preheat oven to 475º. Line baking sheet with parchment paper. Place sprouts cut side down on the parchment. Roast for 10-15 minutes (depending on the size of your Brussels sprouts).
Raw Cranberry-Orange Relish
I was looking for a low-sugar recipe for cranberries and came across this one from Epicurious.com. The fresh orange taste really complements the cranberries.
- 1 12-oz. bag fresh cranberries
- 1 navel orange
- ½ cup sugar
- ⅛ tsp cinnamon (which I omitted)
Zest entire orange into food processor with a metal blade. Cut pith off orange & separate into sections. Place cranberries, orange sections, sugar & cinnamon in food processor and pulse until finely chopped. Scrap into a bowl, cover & refrigerate for at least 2 hours.
Sautéed Chicken with Mustard Cream Sauce
This was a really good stand-in for turkey with gravy and the mustard-cream sauce was delicious drizzled over the Brussels sprouts and mashed potatoes in addition to the chicken. The recipe came from another favorite cookbook, EverydayFood Great Food Fast. I especially like this book because the recipes are divided into sections according to seasons, with soups, salad, main courses, sides & desserts for a particular season all grouped together.
4 boneless, skinless chicken breast halves
2 Tbsp. olive oil
¼ cup dry white wine or chicken broth
½ cup heavy cream
2 Tbsp. Dijon mustard
1 tsp. dried tarragon (I used thyme for a more Thanksgiving-y feel).
Season each chicken breast with salt & pepper to taste. Heat olive oil in a large skillet over high heat. Add the chicken and sauté until cooked through 10-15 minutes, turning once. Transfer to a warm serving plate & cover with foil.
Pour the wine into the hot skillet; cook, stirring, until reduced by half, about 1 minute. Whisk in the cream, mustard & herbs. Cook, whisking, until thickened, about 2 minutes. Serve chicken with sauce on the side (for my picky child) or drizzled over the chicken.