Chicken with Tarragon

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            FOOD FUNNY
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Thanks to "AJAllred" for sending us this one:

Alternative Ways To Order Pizza

10. If using a touch-tone, press random numbers while ordering. Ask
the person taking the order to stop doing that.

9. Get taker's name. Later, call exactly on the hour to say, "This
is your (time of day) wake-up call, (name)." Then hang up.

8. Make up a charge-card name. Ask if they accept it.

7. Order a Big Mac Extra Value Meal.

6. Terminate the call with, "Remember, we never had this
conversation."

5. Say hello, act stunned for five seconds, then behave as if they
called you.

4. Tell the order taker you're depressed. Get him/her to cheer you
up.

3. Make a list of exotic cuisines. Order them as toppings.

2. Have your pizza "shaken, not stirred."

and the #1 Alternative Way To Order Pizza:

1. Tell the order taker a rival pizza place is on the other line and
you're going with the lowest bidder.

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            TODAY'S RECIPE
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The "au blanc" part of this recipe's title refers to the fact that the
chicken is not browned, leaving it and the sauce a lovely pale white
in color. Please don't try to use dried tarragon in this recipe; it
really deserves the incomparable flavor and aroma of the fresh herb.

Chicken with Tarragon (Poulet au Blanc a l'Estragon)

1 medium onion, chopped
1 carrot, chopped
1 rib celery, chopped
3 sprigs fresh tarragon
1/4 cup (60 ml) dry white wine (optional)
4-6 skinless, boneless chicken breast halves
1 1/2 cups (375 ml) long-grain rice
3 Tbs (45 ml) butter
Salt and freshly ground pepper to taste
Paprika to taste

For the sauce:
4 Tbs (60 ml) butter
4 Tbs (60 ml) all-purpose flour
Cayenne pepper to taste
2 cups (500 ml) chicken cooking liquid, strained
1/4 cup (60 ml) heavy cream
3 Tbs (45 ml) chopped fresh tarragon leaves

Place the onion, carrot, celery, tarragon sprigs, and optional white
wine in a large pot. Place the chicken breasts on top of the
vegetables and add enough water to cover. Bring to a boil over high
heat, reduce the heat and simmer covered until the chicken is done,
about 20 minutes. Meanwhile, boil the rice in an ample amount of
salted water until tender, about 20 minutes. Drain and stir in the
butter, salt, pepper, and paprika. Arrange the rice on a serving
platter and place the drained chicken breasts on top. Strain the
cooking liquid to make the sauce.

For the sauce: Heat the butter in a saucepan over moderate heat and
stir in the flour and cayenne. Cook for 3 minutes, stirring
frequently. Add the cooking liquid and bring to a boil, stirring
frequently. Stir in the cream and tarragon and adjust the seasoning
with salt and pepper. Simmer for 3 minutes. Spoon over the chicken
and serve immediately. Serves 4 to 6.
Received on Thu Feb 19 11:07:14 2004