New recipe, January 15, 2012

Sautéed Chicken with Onion Jam from the January-February 2012 Cooking Light, with a green salad with tomato, bell pepper and some grated truffled pecorino. The chicken dish is simple and quite delicious--it gets a 4. The addition of the truffled pecorino adds a nice dimension to the salad--the nice salty and sheep character and the earthiness of the truffles are fun! I will certainly use this cheese on a salad again, so I guess it gets a 4 too
Wine: 2005 Michel Lanois Coteaux du Giennois. Though a little long in the tooth for most whites, this is still very nice.