Anyone notice my (dare I say admirable) attempt at floral arrangments? You did, didn't you? Your mind has been blown. I can tell. All I did was add a handful or two of small rocks to the bottom a glass cup then filled it up half way with water. I then cut off a few small bunches of hydrangeas and placed them in the glass. Place a few of these arrangements down the center of the table. Flowers: Done.
I bet you're wondering what other amazingly impressive tricks I have up my sleeve. To which I say: stay tuned.
Chicken with Mustard-Tarragon Cream Sauce
Recipe Courtesy of Martha Stewart
4 boneless, skinless chicken breasts (6 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
1/4 cup dry white wine, or chicken broth
1/2 cup heavy cream
2 tablespoons Dijon mustard
1-1/2 tablespoons chopped fresh tarragon
Sprinkle chicken breasts with salt and pepper. In a large skillet, heat oil over medium-high heat. Add chicken; saute until cooked through, 10 to 12 minutes, turning once. Transfer to a plate; keep warm.
Pour wine into hot skillet; cook, stirring, until reduced by half, about 1 minute. Whisk in cream, mustard, and tarragon. Cook, whisking, until thickened, about 2 minutes.
Pour any accumulated chicken juices into sauce. Right before serving, drizzle cream sauce over chicken.
Serve over steamed white rice.