From the June 2000 issue of Gourmet magazine.

Chicken Louisa

4 (1/3 inch thick chicken cutlets (1 1/2 pounds)
Salt and pepper
1 tablespoon olive oil
1 tablespoon unsalted butter
1 medium shallot, finely chopped
1/2 cup dry white wine or dry vermouth
3/4 cup heavy cream
4 - 5 plum tomatoes, coarsely chopped
2 tablespoons finely chopped fresh tarragon
1/2 extra-large chicken bouillon cube, crumbled
Garnish: finely chopped fresh chives
Serve with: rice or mashed potatoes

Pat chicken dry and season with salt and pepper. Heat oil and butter in a heavy 12 inch skillet over moderately low heat until foam subsides. Brown chicken on both sides in 2 batches, about 3 minutes per batch. Transfer to a plate and keep warm.

Add shallot to skillet and cook, stirring, until tender, about 1 minute. Add wine and deglaze by boiling over high heat, scraping up browned bits, until reduced by half. Stir in cream, tomatoes, tarragon, and bouillon cube, then simmer, stirring, until tomatoes are softened and sauce begins to thicken, 3 to 4 minutes. Season with salt and pepper. Return chicken and any juices that have accumulated on plate, to skillet and simmer until cooked through, 4 to 5 minutes. Serve immediately.

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This next recipe is from the La Casa Sena in Santa Fe, New Mexico.

Balsamic Dressing

1/3 cup plus 1 tablespoon balsamic vinegar
1 tablespoon honey
1 teaspoon minced garlic
1 teaspoon minced peeled fresh ginger
1 plum tomato, chopped

Combine all ingredients in a small, heavy nonreactive saucepan and cook over moderate heat until syrupy and reduced to a scan 1/4 cup, about 12 minutes. Cool to room temperature. Serve on mixed spring greens (mesclum). Makes 6 servings.

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Here is a refreshing fruit dessert.

Cantaloupe and Grape Compote
1 ripe cantaloupe (1 1/2 pound), halved and seeded
1 cup dry white wine
1/3 cup sugar
1/3 cup water
1 strip fresh lime zest
1 - 2 tablespoons fresh lime juice
2 cups seedless green grapes, halved lengthwise

Scoop the cantaloupe into balls and reserve the rinds. Bring wine, sugar, water, and zest to a boil in a small saucepan, stirring until sugar is dissolved. Squeeze juice from rinds into wine mixture [how the heck?] Boil, skimming froth, until reduced to about 1 cup, 15 to 20 minutes. Remove from heat. Remove lime zest and stir in lime juice. Combine grapes, melon balls, and warm syrup in a bowl and chill, covered, stirring occasionally, 2 hours. Makes 4 servings, 196 calories each.

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We always need a different way to season vegetables to keep life exciting. This makes 4 servings, 53 calories each.

Green Beans with Whole-Grain Mustard

3/4 pound thin green beans aka haricot vertes (trimmed)
2 teaspoons extra-virgin olive oil
2 teaspoons whole grain Dijon mustard
Salt and pepper

Fill a bowl with ice water. Cook beans in a large pot of salted boiling water just until crisp tender, 3 to 4 minutes. Drain beans and transfer to ice water until chilled. Drain well in a colander and pat dry. Heat oil in a 12-inch nonstick skillet until hot but not smoking. Saute beans with mustard and salt and pepper to taste, stirring, until heated through, about 4 minutes.