At dinnertime this past Friday night, I tried out another new recipe: chicken thighs in a goat cheese and tarragon sauce over brown rice. I could've gone for a creamier goop but the richness of the flavors sure made up for it. A bit of fresh-steamed broccoli was all that was needed to go with it.
"Chicken Thighs with Goat Cheese Sauce and Tarragon," from Cooking Light, May 2001. [Found online.]
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