One of my Christmas gifts was Martha Stewart’s new book, Martha Stewart’s Dinner at Home. I was paging through it last week and picked out chicken in tarragon cream sauce, lentils with baby spinach, and roasted endive.
I combined butter, tarragon, and chives and rubbed it on the chicken breast. The chicken went into the oven while I cut the endive in half length wise. I drizzled the halves with olive oil and they went into the oven.
I cooked the lentils with a little water, chopped celery and minced garlic.
The chicken came out of the oven and I poured the juices and fat from the chicken off. I added cream and chicken stock to the pan and put it back in the oven. I pulled the endive out of the oven, drizzled white balsamic vinegar, and put them back in the oven for a few more minutes.
Everything came out of the oven. It was delicious and I enjoyed having vegetables that I don’t usually eat.