It’s That Time of Year
Chicken, Potatoes and Asparagus
4 skinless chicken breasts
1 Tbsp. thyme
Salt and pepper to taste
2 Tbsp. butter
6 medium potatoes, sliced
1 medium onion, sliced thin
1 tsp. Dijon or spicy mustard
1 1/2 cups chicken broth
1 pound asparagus, cut into pieces
1/4 to 1/2 cup parsley, chopped
Heat some olive oil in skillet.
Season chicken with half of the thyme, salt and pepper.
Cook in hot oil until done.
Remove chicken from pan, set aside and keep warm.
In the same skillet, add 1 Tbsp. olive oil and 2 Tbsp. butter.
Add sliced potatoes, the rest of the thyme, salt and pepper and cook until potatoes are lightly browned.
Add onions and cook for a few more minutes.
Add mustard and chicken broth, and bring to a slow boil.
Add asparagus and cook until the asparagus and potatoes are tender.
Serve with sliced chicken breasts.
2 Tbsp. corn starch
1 cup sugar
1 cup water
1/2 of a 3 oz. pkg. strawberry gelatin
1 quart strawberries
1 baked 9-inch pie shell
Blend corn starch and sugar together and combine with water in a saucepan.
Cook until thick, about 3 to 5 minutes.
Add gelatin and stir until dissolved.
Allow to cool, but not get completely cold.
Clean strawberries and spread evenly in baked pie shell.
Pour cooked mixture over them.
Chill for 2 to 3 hours.
Serve with whipped cream.