I reached for a crockpot recipe for last night's Sunday evening meal, in preparation for a nearly-full dinner table. This is chicken with a tarragon cream sauce, a choice made based on the really cheap price for split chicken breasts at the Harris Teeter this past week.
Among the places at the table, two were occupied by Roediger House regulars Amy and Bradley. I think the meal was well-received.
It helped that the Hershey cookbook version of hot fudge cake came out all right.
"Chicken with White Wine, Tarragon, and Cream," from Slow Cooker Revolution, from America's Test Kitchen, 2011, p. 80.
"Hot Fudge Pudding Cake," from 100 Years of Hershey Favorites, 1994, p. 8.
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