A Provençal Tablescape and a recipe

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!

Cast:

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

(Chicken Tarragon)

Ingredients:

• 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

I'll be linking to  Susan's wonderful party - Tablescape Thursday

Michael at Designs by Gollum Foodie Friday 

Be sure to drop in and visit for added inspiration!