I picked up a special issue of Cooking Light magazine a couple of weeks ago, because as I’ve mentioned before, I’m a sucker for special issues. Especially if they have the word “quick” in the title. This chicken was on the cover. Instead of going out like we usually do on Friday nights, I decided to cook since I had everything I needed for the chicken.
– The chicken was excellent, one of the best Cooking Light recipes I’ve made. It was also extremely easy. The recipe calls for serving the chicken over angel hair pasta, but I skipped the pasta and made potatoes instead.
– The potatoes are really good, and they couldn’t be easier. Larry says he likes Potatoes Fondantes better.
– I made the apples because Amy made them last week and said they were good – they were! And really easy. I didn’t do such a good job with the nuts, though – I stopped paying attention for 30 seconds and the sugar burnt. The apples were still very good. I used Fage Total yogurt, the one with full fat and honey on the side. I just mixed the whole thing together.

• Chicken with Rosemary Sauce (The Best of Cooking Light, Quick and Easy Around the Clock, p. 78)
• Skillet-Roasted Rosemary Potaotes (Fine Cooking #62, January 2004, p. 18)
• Baked Apples with Candied Walnuts (Gourmet, October 2004)

Wine: David Coffarro 2000 Neighbors Zinfandel (Dry Creek Valley, California). A nice, light, everyday Zin.