This is how I remember Provence. Blue skies. Bright yellow sun. Good food. Simple. Relaxed.
Beautiful flowers. Lavender. Where'd those pinecones come from? Oh yeah, directly imported from Haute Provence ;-).
If I can't fly there one a whim, I can bring the flavors to my kitchen!
A tablecloth "Fabrique en France". The colors of Provence.
A rattan charger, so casual. A floral plate the color of the water.
A cheerful salad plate, happy and carefree.
Blue napkins corralled in rattan holders, easy folds, easy look.
Flatware straight from the kitchen, homey.
A golden orb to hold the red
French Countryside crystal, curvaceous, one for white, one for water.
Golden bubble hurricanes to hold honey colored candles.
Lavender is not in season, so the kalanchoe was happy to step in.
A pitcher with grape relief
|Regan, the silverware inspector at work.. he just can't leave well enough alone..|
|See the paw go after the silverware?|
Now that is how the silverware should be.. askew! At 10 months, I think he's in the terrible 2's!
Tablecloth - Sylvie Jourdan, France possibly Williams Sonoma
Chargers - World Market and Pier One
Napkin Rings - World Market
Napkins - Tuesday Morning
Blue floral dinner plates : Queen's TJMaxx
Salad Plates _ Le Cadeaux
Flatware - Gorham
Water and white wine - Mikasa French Countryside
Red wine - Stein Mart
Amber Bubbleglass Hurricanes - Home Goods
Antique English barley twist candlestick
Pinecones - New Mexico
Poulet a l'estragon
- 6 boneless chicken breast halves
- salt and pepper
- 1/4 cup all-purpose flour
- 1/4 cup butter
- 1 tablespoon finely chopped onion
- 1/4 cup dry white wine
- 1/2 teaspoon dried tarragon
- 1/4 cup chicken broth
- 1/4 cup heavy cream
Preparation:Sprinkle chicken breast halves with salt and pepper; dredge with flour. Set aside remaining flour. In a large skillet, heat 3 tablespoons of butter over medium heat. Brown chicken on both sides, Remove chicken; keep warm. Add onion to skillet and sauté for 1 minute.
Add wine to skillet; increase heat to high and cook until liquid is almost evaporated, stirring to loosen browned bits on bottom of skillet.
Reduce heat to medium-low; add reserved flour, stirring to a thick paste. Add tarragon and chicken broth. Return chicken to skillet; cover and cook until tender, about 20 to 25 minutes. Remove chicken breasts to a hot platter. Add remaining butter and heavy cream to the skillet. Heat through; pour creamy tarragon sauce over chicken breasts.
Tarragon chicken recipe serves 6
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