"Nexis" > wrote in message
news:%e0_e.16281$mH.15960@fed1read07...
> Tonight I'm making this tasty chicken dish I got from a class I took
> long ago. You marinade chicken breasts in a combination of Dijon
> mustard, good white wine, garlic, shallots. Preheat the oven to 450*f
> and place the chicken on parchment or the nonstick foil or even a
> silpat. Make fresh bread crumbs by pulsing chunks of french bread in a
> food processor, and combine with parmesan cheese and a chiffonade of
> basil. Top the chicken and then drizzle it all with melted butter.
> Bake 12-15 minutes is all, and it's delicious!

That sounds really yummy! I make a shrimp dish with white wine and Dijon
that I serve over brown rice: I saute some onion and garlic in a bit of
butter and olive oil. Then I add some white wine and Dijon mustard,
bring to a simmer, and then add shrimp. Once the shrimp is cooked, I
throw in a couple of diced, seeded tomatoes and warm through. It's
quick, easy, delicious, and low-carb (for those who care).


>
> What are you having??

Took the visiting in-laws to Landry's Seafood for dinner. I had Talapia
Pontchartrain (broiled talapia topped with a creamy white wine sauce,
mushrooms, and jumbo lump crabmeat), served with rice pilaf and steamed
veggies. Not bad for our second-choice restaurant (and for a Landry's
establishment). First choice restaurant (in-laws' pick) was denied, due
to a local power outage (that strangely didn't affect the Landry's right
down the street...).

Mary