I can’t resist beautiful textiles like this lovely old French linen tablecloth that I found at the Union Antique Show.
It was beautiful against the warm wood table surface, so rather than cover the entire table I folded the cloth on the diagonal leaving some of the wood exposed. Who says you can’t make up your own rules for preparing a table!
The textures in the pears and the terra cotta pots seemed a perfect complement for the cloth.
No problem choosing the dishes, Britain Castles by Johnson Bros., that would fit the look. These I was lucky enough to find at a barn sale. For glassware, the versatile red rimmed thumbprint stems are just right.
The final touch is my most used napkin fold. Here’s how you do it.
Fold the napkin in half.
Fold accordion style leaving 1-2 inches at the end.
Fold in half and tuck the exposed end into the adjacent fold. Fan the napkin, and voila, you have it! This fold is as easy as using a napkin ring and adds a little something extra to the table.
Food is on the table, so let’s eat. This night’s dinner is a new favorite, Basil-Peach Chicken Breasts, from Southern Living. It not only tastes good, it’s easy to prepare.
Basil-Peach Chicken Breasts
4 skinned and boned chicken breasts
1 1/4 t. kosher salt
1/2 t. ground pepper
2 T. canola oil
1 thinly sliced shallot
1 t. grated ginger
2 minced garlic cloves
12 finely chopped basil leaves
1 c. chicken broth
4 large peaches, peeled and cut into 1/4″ slices (about 2 cups)
Season chicken with salt and pepper. Cook in hot oil in a large ovenproof skillet* over medium high heat about 2 minutes/side or until lightly browned. remove from skillet, reserving drippings.
Reduce heat to medium, add shallot and sauté until tender. Add ginger and garlic, sauté 45-60 seconds. Add basil, chicken broth and peaches. Return chicken to skilled and turn to coat.
Bake at 350 for 15 minutes or until chicken is done.
Garnish with fresh basil leaves.
Whether prepared for guests or a week night dinner, this recipe is a sure winner. Enjoy!
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