Salmon with Lentils

Directions for: A '50s Wintertime Dinner

Ingredients

Mashed Sweet Potato

4 lb(s) sweet potato (about 6-7), peeled and chopped into evenly-sized chunks

cup heavy/table cream

2 Tbsp maple syrup

2 tsp unsalted butter

salt and pepper, to taste

Buttery Green Beans

1 lb(s) green beans, washed and ends removed

1 medium white onion, thinly sliced

3 cloves garlic, minced

2 Tbsp vegetable oil

2 tsp unsalted butter

salt and pepper, to taste

Chicken and Mushroom Cream Sauce

8 boneless, skinless chicken breasts

1 tsp Italian seasoning

2 cups heavy/table cream

1 lb(s) cremini mushrooms, sliced

1 stalk celery, minced

2 tsp vegetable oil

salt and pepper, to taste

Directions

Mashed Sweet Potato

1. In a large pot, toss in the chopped sweet potato and pour in cold water, enough to cover the potatoes completely. Salt the water and bring to a boil. Continue boiling for 30 to 40 minutes, until the sweet potatoes are soft.

2. Drain and let the potatoes air dry for a few minutes.

3. Transfer the potatoes to a large mixing bowl. Add the cream, maple, syrup and butter. Using a potato masher, whisk, or wooden spoon, mash and whisk everything together until you reach a smooth, fluffy consistency. Add salt and pepper to taste.

4. Transfer the mashed potatoes to an oven-proof serving bowl and keep warm in the oven at 350F until ready to serve.

Buttery Green Beans

1. Blanch the green beans in a pot of salted boiling water for three minutes. Drain and shock the green beans with ice-cold water. Set aside.

2. In a pan, heat the oil over medium heat. Saut the onions until they become translucent and start to turn a golden colour. Add the garlic and stir.

3. Add in the green beans and butter and continue saut for 5 minutes. Season with salt and pepper. Transfer to an oven-proof serving dish and keep warm in the oven at 350F until ready to serve.

Chicken and Mushroom Cream Sauce

1. Preheat the oven at 350F.

2. Season the chicken breasts with Italian seasoning, salt and pepper. Cook on a cast iron skillet or a frying pan until well done, about 6 to 8 minutes for each side. Keep the cooked breasts warm on an oven-proof dish in the oven while the remaining breasts are being cooked.

3. In the meantime, saut the mushrooms and celery in an oiled saucepan over medium heat until the mushrooms are browned and the celery is softened. Add the cream and simmer for 15 minutes. Add salt and pepper to taste.

4. Arranged the cooked chicken breasts on a serving dish and let them rest for about 5 minutes. Pour the mushroom-cream sauce over the chicken, or serve the sauce on the side in a separate bowl. Serve immediately.

See more: Chicken, Dinner, Legumes, Main, Mushrooms, Potatoes, Side