1.

large bunch large bunch asparagus asparagus, trimmed of tough ends

6.

to 8 large to 8 large white mushrooms white mushrooms, sliced

cup cup white wine white wine (eyeball it) (eyeball it)

cup cup half-and-half half-and-half or heavy cream or heavy cream

1.

rounded tablespoon rounded tablespoon Dijon mustard Dijon mustard

2.

tablespoons fresh tablespoons fresh tarragon tarragon, a couple of sprigs, chopped

2.

scallions scallions, chopped

Toast the almonds in a small skillet until they are golden, then reserve them.

Bring 2 cups of the chicken stock, the lemon zest, thyme sprigs, and a tablespoon of the butter to a boil in a medium pot with a tight-fitting lid. Add the rice to the water and stir. Return the water to a boil, then reduce the heat to a simmer and cover the pot. Cook it for 18 minutes, or until tender, then remove it from the heat. Remove the thyme sprigs; the leaves will have fallen off in the rice.

While the rice cooks, season the chicken with salt, pepper, and the poultry seasoning. Dredge the chicken in about cup flour, then discard the excess. Heat a large skillet over medium to medium-high heat. Add the EVOO and 1 tablespoon of the butter to the large skillet. To the hot butter and oil, add the cutlets and cook for 3 to 4 minutes on each side. Remove the meat to a large platter and cover it with foil to keep it warm.

Bring an inch or two of water to a simmer in a shallow pan and season it with salt. Add the asparagus and cook it for 4 minutes, or until it is just tender but still bright green. Remove it and add it to the chicken platter to keep it warm.

Return the chicken skillet to the heat and add the remaining 2 tablespoons of butter. Melt the butter, add the mushrooms and cook until soft, about 5 minutes. Whisk in 2 rounded tablespoons of flour. Cook the flour for 1 minute, then whisk in the wine. Cook off the wine, 30 seconds, then whisk in the remaining 1 cups of chicken stock and the half-and-half. When the sauce bubbles, stir in the mustard and tarragon and let the sauce simmer and thicken for 2 to 3 minutes.

Stir the scallions into the rice and fluff with a fork. Make a bed of rice on each dinner plate. Top it with a serving of steamed asparagus, then 2 chicken cutlets. Cover the chicken with the tarragon sauce, allowing the gravy to spill over the edges into the asparagus and rice. Sprinkle the plates with toasted nuts. Wow! Can you believe you made this?

EXPRESS LANE SHOPPING LIST.

- [image]1 small bag sliced almonds sliced almonds - [image]1 bunch fresh thyme thyme - [image]8 chicken breast cutlets chicken breast cutlets, 1 to 1 pounds - [image]1 large bunch asparagus asparagus - [image]6 to 8 large white mushrooms white mushrooms - [image]1 bunch fresh tarragon tarragon - [image]1 bunch scallions scallions And make sure you have the following On Hand: - Chicken stock - Lemon - Butter - White rice - Salt and black pepper - Poultry seasoning - Flour - EVOO - White wine - Half-and-half or heavy cream - Dijon mustard

Black CherryBlack Pepper Lamb Chops with Sweet Pea Risotto This is a great date meal for your Lamb Chop, Sweet Pea, or Honey Pie. No need to worry about dessert-you're it!

4 SERVINGS.

1.

quart quart chicken stock chicken stock

2.

tablespoons tablespoons butter butter

2.

tablespoons tablespoons EVOO EVOO (extra-virgin olive oil), plus some for drizzling (extra-virgin olive oil), plus some for drizzling

1.

small small onion onion, chopped

2.

garlic cloves garlic cloves, chopped

1.

cup cup Arborio rice Arborio rice .

cup cup white wine white wine

1.

cup cup frozen green peas frozen green peas, a couple of overflowing handfuls .

cup grated cup grated Parmigiano-Reggiano Parmigiano-Reggiano cheese, a couple of handfuls cheese, a couple of handfuls

2.

tablespoons chopped fresh tablespoons chopped fresh mint mint, plus a few sprigs for garnish

A handful of fresh flat-leaf parsley flat-leaf parsley, chopped

4.

loin lamb chops loin lamb chops, each 1 inches thick

1.

shallot shallot, thinly sliced .

cup cup black cherry all-fruit preserves black cherry all-fruit preserves

3.