I am making Chicken Provencale tonight. I will serve this dish with some cous cous and tossed greens and we will most likely wash it down with some Australian Chardonnay. Julia Child once said that as a cook, she felt that she needed to make a recipe at least 10 times to be comfortable making the dish. This is only the second time I have made this dish, so I have a ways to go with this recipe! I am going to incorporate more chicken in my menus as it is inexpensive, easy to cook and more importantly, when properly prepared it is good for you!
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