Betty Lynch, Author of Back to the Table with My Country Kitchen shared this recipe in the latest issue of WE Magazine for Women.  I know you will enjoy serving this as much as you enjoy creating it!  I did!

This meal is perfect for a candlelight dinner for two or a dinner party. The flavors are light, but oh so satisfying. Enjoy the menu!

Arugula, Basil and Strawberry Salad

3 cups fresh Arugula
1 cup fresh basil, roughly torn
2 cups fresh or frozen (thawed) strawberries, sliced
1/2 cup balsamic vinegar
2 tsp honey
1 shallot, minced
1/2 cup olive oil (optional)
Kosher salt to taste
Freshly ground black pepper

Remove any tough stems from the arugula and tear into bite-sized pieces.
 
Combine strawberries, balsamic vinegar, shallot and honey in a small bowl, mixing well. Allow to stand at room temperature for 1 hour or refrigerated for 3 hours.

Combine arugula and basil in a large bowl

Using a slotted spoon, remove the strawberries from the marinade and place on top of the greens

Taste the marinade to determine if you wish to add olive oil (The honey and shallot will temper the already mild vinegar and you may wish to use it without oil -test by dipping a piece of arugula into it)

Add oil if desired and drizzle some of the marinade over the salad. Toss very gently, being careful not to break up the strawberries. Taste and adjust seasonings adding more dressing and salt & pepper.

Chicken with Herbs

2 tbsp. butter or oil
6 chicken breasts, seasoned salt & pepper
1/2 tsp. crushed dried herbs, thyme, basil or marjoram
2 tbsp. fresh parsley
1/2 lb. mushrooms, sliced
1 bunch green onions, chopped
3/4 c. white wine

In a 10 inch skillet quickly brown chicken in butter. Add onions, cover and let cook for 3  minutes. Season with the herbs, salt, and pepper.

Add sliced mushrooms and saute until mushrooms are tender. Add wine to skillet and cover.

Simmer mixture for 15-20 minutes or until chicken is done and sauce has cooked down, adding more wine if necessary.

Remove chicken to serving plates and reduce sauce to thicken. Serve with rice on the side. Spoon sauce over chicken and rice if desired.

Lemon Creme
Serves 2 (double recipe for 4 people)

1-cup part-skim ricotta cheese
1/2 teaspoon grated lemon zest
1 teaspoon of lemon juice
1/2-teaspoon vanilla extract
2 packages sugar substitute (Splenda or Stevia)
Miniature chocolate chips for garnish (optional)

Before dinner mix all together and divide into in a individual ramekins or dessert bowls. Put in refrigerator. Top with a few chocolate chips just before serving.

ABOUT THE AUTHOR:
Betty Lynch, author of Back to the Table with My Country Kitchen, and owner of My Country Kitchen, Easy Answers to Bring Your Family Together. You may visit her website at http://www.mycountrykitchen.com

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