We all know writer’s are a few degrees off plumb – it’s what makes y’all so brilliant and dedicated. And being a few degrees off plumb means you probably spend hours behind your laptop banging out your tome, right? And you forget all about the time, right? And you ignore that growly sound emanating from your gastric region, right? And you look at the clock and realize you blew through lunch, and it’s now dinner time, and…
YOU’RE FREAKING STARVING.
Don’t do it. Don’t reach for that box of Twinkies (oh, how I anxiously await their return), or the Ritz crackers and Cheez Whiz. Think about quality and flavor. After all, you can’t run the literary marathon on a raging case of rickets. You want it fast. You want it good. And heck yes, you want it elegant.
So here it is. The perfect recipe that scratches all those itches. I stole this recipe from a chef many years ago. Well, ok, I didn’t really steal it – he gave it to me. But it’s a gem.
- Boneless chicken of your choosing – toss on the grill or panini maker
- 1/2 cup dry white wine
- 1 cup heavy cream
- 2 tbs. Dijon mustard
- 2 medium shallots chopped fine (you can also use onions)
Combine the wine and shallots in a saucepan and cook until almost dry.
Add heavy cream and reduce by half.
Fold in Dijon mustard and blend together
And that’s it. The magic is ready to pour over any kind of boneless chickie. This doesn’t sound like much, but the flavor bursting from this is amazing. Best of all, you’re ready to eat within minutes.
When I do this for real-live people, I serve the chickie over linguini and pour the sauce over the whole mess. Serve with a pouty white wine…I adore Chateau St. Michele chardonnay. When it’s just me, I pork out with veggies.
Now that you’re well-fed and happy, re-fill your wine glass and return to your laptop and resume writing.