Chicken breasts, mushrooms, asparagus, peas, rice, onions, chicken broth, lemons, eggs and cream--throw in paper towels and detergent, and it sounds like a pretty ordinary shopping list. But add a packet of dried wild mushrooms, a few shallots, goat cheese, balsamic vinegar and fresh raspberries, and you've got the makings of a special spring feast.
Tips:
- When you're shopping, try to find the smaller, more attractive 10- to 12-ounce bone-in, skin-on chicken breasts. The 1-pound ones work fine, too: Just give them a good fist-pounding to flatten them a bit before stuffing (and you may want to split this size between two guests).
- The rice and vegetables are best made at the last minute, but they can be prepped and partially cooked ahead. About 20 minutes before dinner, add the broth and turn on the rice. When sitting down to enjoy the salad, turn on the vegetable and set a timer.
You may decide to dine out for Easter or Passover, but you don't have to. With a little effort, you can prepare a restaurant-quality meal without the impersonal hustle of the restaurant, and--of course--without the tab.
Copyright 2004 USA Weekend and columnist Pam Anderson. All rights reserved.
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