Enthused to try something new, I scoured my Rachel Ray's 30-Minute Meals book until I found something that seemed both interesting and easy. So last night, I prepared Chicken Paillard with Baby Greens. At first, I thought it strange that I was instructed to prepare a roux, cover the bottom of a plate with it, and then place tossed greens on top. (Really? A gravy-type substance with field greens?) But it was a real hit. We both cleaned our plates. Thanks, Rachel Ray.
(Photo courtesy Madeline.)