Monday May 23
We still had a little smoked duck and mushroom risotto left over from 20 days ago (!), and thought that a pan-browned chicken breast in cream sauce would go well with it. At first we were going to make it tarragon chicken, but it was raining so hard even Barbara didn't want to go outside to rummage for herbs.
We browned the chicken breasts and let them cook slowly under cover in broth and wine. When they were done, we added heavy cream, and let it thicken. Then at the end, the mushroom risotto went in, and formed a yet thicker, creamy, savory sauce. Not a bad idea for something completely accidental.
On the side was a very photogenic tomato salad: sliced reds and yellows, dusted with salt and with a droozle of Holt's pesto loosened with more oil.
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