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Question by : What a good side dishes for “Baked Chicken with Lemon Sauce”?
I have red peppers, yellow peppers, brocolli, corn. carrots, potatos, onions, sun dried tomatos, mushrooms, canned tomatos. Any help would be greatly appreciated. I am getting so sick of the same thing. Thanks a bunch in advance!!!
Best answer:
Answer by chefgrille
I’ll take a serving of sun-dried tomato risotto with that chicken.
What do you think? Answer below!
You could make an excellent penne pasta with sundried tomatoes , mushrooms and bell peppers with broccoli . For the sauce you could either do a creamy sauce or just add some parmesean cheese with a bit of melted butter. Happy cooking!
Scalloped potatoes would be good and could cook in the oven with the chicken. And maybe some roasted peppers.
One of my favorite veggie medleys to do is broccoli, cut kernel corn, and diced or thin strips of red bellpepper. Steam in the m/w oven (or on stove top) and dress w/ a little salt and butter. Simple and pretty!
You could also do an onion/potato gratin or scalloped dish in the oven (bake in same oven, along w/ your chicken) and then serve a broccoli-carrot veggie mix (again, steam, dress w/ salt and a bit of butter).
Or maybe a rice-and-veggie casserole. Again, bake along w/ yoru chicken.
Potato & Onion Gratin
This crusty gratin requires a good deal of baking time for absolute tenderness. Make sure the baking dish you choose is large enough for the top of the potatoes to be well below the rim; otherwise, the milk and cream may bubble over. The potatoes should be sliced to a uniform thickness so they cook evenly. Any leftovers can be reheated in a 300°F oven for 8-10 minutes.
2 tsp. minced garlic
2 lb. baking potatoes, peeled and thinly cut crosswise into slices
Salt and freshly ground pepper, to taste
Freshly grated nutmeg, to taste
1 white sweet onion, peeled, halved lengthwise
and each half thinly sliced lengthwise
1 cup milk
1 cup heavy cream
Preheat an oven to 375°F. Butter a 1½ to 2-quart rectangular or oval baking dish.
Sprinkle the garlic over the bottom of the prepared dish. Layer half of the potato slices, in overlapping rows, over the garlic. Season lightly with salt, pepper and nutmeg. Spread the onion slices evenly over the potatoes, then layer the remaining potato slices over the top, arranging them attractively. Carefully pour the milk over the potatoes, moistening all of the potato slices as you do. Then pour 1/2 cup of the cream over the potato slices, being careful to moisten all of the slices. Season with salt, pepper and nutmeg.
Bake until the potatoes are very tender when pierced with the tip of a knife, golden brown on top, and have absorbed most of the milk and cream, 1-1½ hours.
During the first 40 minutes of baking, baste the potatoes every 10 minutes by tipping the dish a little and scooping up the liquid with a large spoon. Be sure to baste all of the potato slices so that an even golden coating forms. During the last 20 to 40 minutes of baking, baste the potatoes every 10 minutes with the remaining 1/2 cup cream, again being sure to coat all of the slices. You may not need all of the cream.
Remove from the oven and serve directly from the dish. Serves 4.
–Adapted from “Simple French Cooking” by Chuck Williams
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Individual Potato Gratins
Vegetable spray
2 large russet potatoes, roughly peeled and thinly sliced
1/2 cup grated Swiss cheese
2 green onions, finely chopped
Salt and freshly ground black pepper
3/4 cup heavy cream
Preheat oven to 375ºF. Spray 8 muffin tins with vegetable spray. Layer potato slices, cheese, and onions into each muffin cup. Season with salt and pepper and top each gratin with 1 or 2 tablespoons of heavy cream. Cover with foil and bake for 30 to 40 minutes, removing the foil halfway through cooking time. Invert gratins onto plate and serve.
–Melissa D’Arabian, Food Network
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Lynn’s Broccoli Rice Casserole
½ cup chopped onion
½ cup chopped celery (*I will often leave out if I have none)
4 T. margarine
2 cups cooked rice
1 (10½ oz) can cream of mushroom soup
2 (10-oz) pkg. frozen chopped broccoli, barely cooked and drained
1 (8 oz) jar Cheese Whiz (or 8 oz.Kraft Garlic Cheese or Velveeta, diced)
1 4-oz) can water chestnuts, diced
Saute’ onions and celery in margarine. Mix all ingredients. Put into a greased 2-qt. baking dish. Bake at 350ºF for 25 minutes or until bubbly. Serves 8. Enjoy!!
–“River Road Recipes 2” cookbook
I would cut all your vegetables and add it to either some rice or coucous.
Yummy especially with the lemon chicken.
KD
Broccoli Alfredo goes really well with chicken (I make this recipe often and it is really good)
Ingredients
* 1 package (12 ounces) fettuccine
* 1 cup chopped fresh or frozen broccoli
* 3 tablespoons butter
* 1 tablespoon all-purpose flour
* 2/3 cup milk
* 1/4 cup grated Parmesan cheese
Directions
* Cook fettuccine according to package directions. Meanwhile, in a large saucepan, bring 1 in. of water and broccoli to a boil. Reduce heat; cover and simmer for 4-6 minutes or until crisp-tender. Drain.
* In a large saucepan, melt butter over medium heat. Stir in flour until smooth. Gradually whisk in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in Parmesan cheese and broccoli.
* Drain fettuccine; top with the broccoli mixture. Yield: 4 servings.