For that Jacques Pepin chicken breast recipe you posted the other day. I made it, with a minor change or two, last night to use up two chicken breasts I've had sitting in the fridge. It was really tasty. The chicken didn't dry out, and the pan juices were delicious with the arugula. My SO, who's not nearly as enthusiastic about food as I am, said it was "fantastic," and "like eating in a fancy restaurant." So I think it's a winner. Thanks again.