Last week, I pounded some pork cutlets and put them on the grill. They were such a smash hit with my crowd that I'm going to use the same technique again this weekend — only this time, with boneless, skinless chicken breasts. I'll be coating chicken paillards with a marinade that's filled with my favorite flavorings, like grainy French mustard, shallots, and dill, and serving it alongside cherry tomatoes tossed with the same bright dressing. To make this meal, read on
There's something beautiful happening at Ann Taylor. Introducing the new Fall 2009 Modern Legacy collection, designed with NEW fits, sumptuous NEW fabrics, and irresistible NEW styles that take you from desk to dinner to weekend elegantly and effortlessly.
Be among the first to shop the new collection in stores now!
Source: Flickr Users oskay and tillwe
