Table for two: Champagne poached chicken

1. In a large straight-sided frying pan, melt butter over medium-high heat. Add shallots and sauté until soft, about 2 minutes. Add champagne, lemon juice and parsley to pan. Bring to a boil, then reduce heat to keep a slow simmer.

2. Slide chicken into champagne mixture and poach, 15 to 18 minutes, turning once. (Use an instant-read thermometer to be sure the internal temperature is 165 degrees F.) Remove chicken with a slotted spoon to a plate, and tent loosely with foil to keep warm.

3. Ladle 1/2 cup of poaching liquid into small pot set over medium heat. Add cream and bring to just under a boil. Reduce heat and simmer. Slowly whisk in white sauce. Simmer 1 minute, stirring constantly. To serve chicken, spoon sauce over top and garnish with parsley.

1. Heat rice in microwave per package directions.

2. In a medium skillet, over medium-high heat, melt butter. Add nuts and toast for 30 seconds. Stir in rice and herbs. Serve immediately.