Using that Garden - A week of recipes

Monday Dinner Menu
Potato and Green Bean Chicken (I used our Adirondack Blue Potatoes and our fresh green beans)
Summer Salad
Beer Bread

Potato and Green Bean Chicken
1 Tbsp olive oil
4 skinless, boneless chicken breast
1 cup chicken broth
1 Tbsp minced garlic
1/2 tsp fresh rosemary, chopped
1/2 tsp fresh thyme, chopped
2 large potatoes, cut into 1/2 inch pieces
2 cups fresh whole green beans
1/4 cup white wine
1 tsp lemon juice
2 Tbsp Dijon mustard

1.  Heat oil in skillet.  Add chicken and cook for 10 min. or until it's well browned on both sides.  Remove and set aside.  Increase heat to high.  Stir broth, wine, lemon juice, mustard, garlic, rosemary, thyme, potatoes, and green beans into skillet.  Heat to a boil and cook for 5 minutes.
2.  Return chicken to skillet and reduce heat to low.  Cover and cook for 12 min. or until everything is cooked through.

Summer Salad
2 tomatoes, chopped
2 Armenian cucumbers, sliced thin,
1 red onion, sliced thin
Italian dressing (I used Good Seasoning mix packets to make my own)

1.  Let the cucumbers and onion sit in the dressing for at least 1 hour prior to adding tomatoes and serving.

Beer Bread
3 cups flour (I use wheat flour)
3 Tbsp sugar
1 bottle beer (I use a stout beer like Hangar 24's Orange Wheat)

1.  Mix together and put into a buttered loaf pan.
2.  Bake at 350 degrees for 1 hour.