Gentlemen set the table beautiful and bright
A vase of flowers will center the table tonight
Chicken slowly cooking till done just right
Rice and vegetables adds colors so bright
Wine and soft music sets the atmosphere
As on bended knee a question is popped
By the prince to his princess
As Dessert waits to be served
~
COQ AU VIN

2 ea Boneless chicken breast, halved
4 t Low fat margarine
1/8 t Garlic powder
1/8 t Dried leaf thyme
1/8 t Lemon pepper
1/2 t Minced chives
1 T Chopped fresh parsley
1 T All purpose flour
4 oz Mushrooms, sliced
4 oz Pearl onions
1/4 c White wine

Preheat oven to 350F. Rinse chicken and pat dry. Melt 2t margarine
in a large non-stick skillet over medium heat. Add garlic powder and
herbs; stir together 30 seconds. Dredge chicken in flour. Add to
skillet and cook until brown on both sides. Remove to a small
casserole; set aside. Add remaining 2t margarine to skillet. Add
mushrooms and onions; saute until golden. Add to casserole. Pour wine
into skillet and scrape up browned pieces. Pour over chicken. Bake,
covered, 50 to 60 min. or until tender.
~
Courvoisier French Silk Chocolate Pie
~
1 ea 9-inch pastry crust, baked
2 1/2 c half and half or light cream
4 tb cornstarch
1/3 c sugar
6 ea squares (6 ounces) semisweet chocolate
4 ea egg yolk
1 ts vanilla
1/4 c Courvoisier
1 c whipping cream
2 tb Courvoisier
~
Chocolate shavings
~
In a medium saucepan, combine half and half,
cornstarch, and sugar. Stir until well-blended. Add
chocolate and cook over low heat, stirring
continuously, until chocolate is melted and mixture comes to a boil.
Stir one cup of hot mixture into yolks, return to pan.
Cook and stir one minute. Remove from heat and stir in vanilla and Courvoisier.
Pour into prepared crust. Chill four hours.
Whip cream with two tablespoons Courvoisier until fluffy.
Spread over top of pie. Garnish with chocolate shavings.