Cooking Light, June 1995
Okay, so this isn’t the link to the recipe I used. I’ll have to see if I can find it and post it.
Okay, so I didn’t use white wine. I used lowfat chicken broth. And I didn’t have honey, so I used real maple syrup. YUM! The sauce is cooking and I’m thinking, “This looks REALLY weird. It’s all grainy and shit.” Yeah well, if you use grainy mustard that’s what’s going to happen. So, don’t use it grainy mustard, unless you want the brown mustard seeds all in your teeth.
It was REALLY good. Surprisingly good, I would say. I had little faith in it, but it was mighty tasty. I did add about a T of butter to make the sauce more cohesive. It worked pretty good. We served this with Stove Top and green beans.
Measuring cups and spoons
Large nonstick skillet