This chicken has a lot of flavor and can be easy to make. The lemon-garlic viniagrette was the most time-consuming part, but the chicken is excellent without it. The recipe includes sauteed/steamed veggies – I used leeks and asparagus.

• Lemon-Garlic Chicken (Mustards Grill Napa Valley Cookbook, Cindy Pawlcyn, p. 129)
• Steamed leeks and asparagus
• Mashed Yukon Gold Potatoes

Wine:David Bruce 1999 Ranchita Canyon Sangiovese. I would have chosen a chardonnay for this meal, but the bottle was open. It’s a really good wine and would be great with spaghetti and meatballs.