Thursday, August 10, 2006
A champagne and Dijon mustard sauce sounds a little fancy for Thursday night... but what's a girl to do with flat leftover champagne? I substituted it for the white wine in my standby chicken dish (baked in a sauce of stock, wine, garlic, lemon, mustard and tomatoes). Served with roast potatoes and blanched snow peas and baby broccoli. The delectable skinny broccoli was grown in cousin Rachel's garden.
at 7:51 pm