The entree: Chicken Francaise. The chicken breasts were pounded thin and coated with a mixture of flour, ground pepper and herbs de provence. The breasts were browned in evoo and a teaspoon of butter. Meanwhile I simmered chicken stock,white wine and lemon juice. When the breasts were browned I added the sauce to the pan of breasts and simmered on a very low heat.
The sides: Risotto.The risotto was cooked according to package direction. I used boxed chicken stock for the liquid and added an ample portion of pressed garlic. A cup of grated parmesan cheese was added as the risotto was finishing.
Peas: Added for color! I merely splashed them with chicken broth and heated in the microwave.
The wine: Rombauer Chardonnay: A tad pricey for a daily dinner, but it was pre Mother's Day, so why not! And although my spouse's preference is red wine, if it is good chardonnay he will share mine.