Bistro Dinner (early Bird) Recipe
Two course prix fixe dinners
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Ingredients
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Appetizer
Main Course
Method
Appetizer
- 1
Prepare the Salad
In a large bowl, combine arugula and cherry tomatoes. Drizzle with balsamic vinegar and olive oil. Toss gently to combine, and season with salt and black pepper to taste.
- 2
Serve
Top the salad with shaved parmesan cheese and serve immediately.
Main Course
- 3
Prepare the Chicken
Preheat the oven to 375°F (190°C). In a bowl, mix minced garlic, lemon juice, fresh thyme, salt, and black pepper. Rub this mixture over the chicken breasts.
- 4
Cook the Chicken
In a large oven-safe skillet, melt butter over medium-high heat. Sear the chicken breasts for about 3-4 minutes on each side until golden brown. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through.
- 5
