The chicken with tarragon-cream sauce was pretty tasty, and it paired really well with the mashed potatoes.  We had that and then a small lettuce salad with radishes and nasturtium flowers afterward.  Here is the recipe for the chicken:

Ingredients (for two servings plus a lunch for a lucky person:

Three boneless, skinless chicken breasts

Salt

Pepper

Flour

1 T butter

1 T olive oil

1 medium sweet onion or two small ones (I pulled a couple of early Walla Wallas)

4 oz. mushrooms, sliced

1/3 cup white wine

1/2 cup cream

2 T tarragon leaves

1.  Lightly pound chicken breasts between waxed paper sheets.  Sprinkle with salt and pepper, and dredge lightly in flour.

2.  Melt butter in heavy saute pan or skillet over medium heat, and add olive oil.  Cook the chicken until just done but still juicy, about 6 minutes per side.  Remove chicken to a plate.

3.  Add onions and mushrooms, and saute until onions soften and mushrooms are cooked.  Deglaze the pan with the wine, taking care to stir up the browned bits.  Add cream and bring to a boil.  After sauce is slightly thickened, turn heat down to low, add tarragon, and return chicken and any juices to pan.  Turn chicken in the sauce to coat both sides.

We drank a white Burgundy with it; any unoaked Chardonnay would pair well.