I visited home last weekend to see my family and beloved pup, Chloe. My dad was leaving on a business trip the next morning, so I was glad I got to see him before he left. He half jokingly asked if I was going to make dinner that night, and since I wasn’t doing anything productive, I agreed to his request. I found this recipe for sautéed chicken breasts with a mustard, brandy and white wine cream sauce on the Epicurious website.
The cream sauce was absolutely fantastic. I frequented the stove top a few times too many just to spoon more over my chicken. The subtle woody taste of the brandy with the accent of sweet white wine were a delicious backdrop to the prominent flavor of Dijon mustard. I was extremely tempted to lick my plate clean of the excess sauce.
On that note, I highly recommend making this dish–it’s one of my favorite recipes I’ve made in a while.