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[quote=Anonymous]If you feel up to it, this is a nice easy meal that should work for the occasion:

Appetizers:  I would get a cheese sampler and some nice sliced Italian salami/sausage from the deli section.  Pair with some assorted crackers.

Salad:  Buy a Spring Mix in the box, add some toppings of choice and make a salad.  I have a nice wooden salad bowl, put the Spring mix in, then I put tomatoes around the edge (I like medium sized Campari tomatoes cut in half, but you can put cherry tomatoes as well).  Then I put a layer of cucumber slices inside the tomatos and then fill the middle with shredded carrots and radish.  It looks very fancy

Meal:  You can make either of these chicken dishes.
Classic sage chicken:  Take boneless, skinless chicken breasts and cut into medallions of choice, I like about 2" pieces about 3/4" thick (cut the breast in half if too thick).  Brown butter, sautee, chicken until golden brown, add chopped/chiffonade of fresh sage (definitely needs to be fresh), lots of it.  One of those containers in the supermarket fresh herbs section will probably work for around 2 lbs of chicken.  After the sage is wilted and you can smell it, take the pan off of the burner, transfer to a serving platter and squeeze 1/2 a cut lemon per lb of chicken over the dish.  Very easy and tastes wonderful.

Alternative:  Salsa chicken
[url]http://recipes.sparkpeople.com/recipe-detail.asp?recipe=197691[/url]
We just made this a few nights ago.  Depending on your taste for jarred salsa, you can get quite different flavors.  We used Pace medium picante sauce and it was so nice and bright red that when the chicken came out, it was nice and colorful and looked great.  You can plate the cihcken, then put a spoonful of the sauce on top and serve more of the sauce in a gravy boat or side dish

Sides:  Get some steam-in-the-bag haricots in the freezer section (they are thin green beans that look fancier), or roast some asparagus if you feel up to it (break off the bottoms, put a thin layer of olive oil on a rimmed baking sheet, lay out aspargus in a single layer, toss until lightly coated with oil, then drizzle some balsamic vinegar on, bake until nicely browned and softened).  Make a wild rice pilaf (wild rice, add olive oil and dried herbs of choice, then follow cooking instructions on container).

Dessert:  I usually serve fresh fruit of some sort.  One friend took small cantaloupes, halved them, seeded, and then put fresh washed raspberries in the middle (do not dry), a light sprinkle of sugar and then chilled.  The raspberry juices and the water and sugar flavored the cantaloups so delightfully. [/quote]

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