Name: Chicken with Mustard and Wine Sauce
Ingredients: 1 Frying chicken; 2 tb Oil, preferably peanut; 2 Large garlic cloves sliced; 2 tb Chopped shallots; 1/2 c Dry white wine; 1 c Leeks, sliced into 2" pieces; Salt and pepper to taste; 3 tb Dijon mustard; 1/4 c Whipping cream

We are far too easily appeased and far too frequently deceived. As humans, we often pursue our inner desire for happiness in the superficial, sugar-coated sin morsels, temporary trinkets of the world. In this pursuit, we are not satisfied and God is not glorified. This is a radical call for faith. Contrary to the world’s pursuits and our internal cravings, we need to believe that doing it God’s way (according to His words in the Bible) will not only bring Him the greatest glory, but also bring us the greatest joy. We need to believe that our highest joy and God’s greatest glory do not compete, but are rather tethered to each other as one unified pursuit.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		Poultry, Main dish	3	Servings

INGREDIENTS

1		Frying chicken
2	tb	Oil, preferably peanut
2		Large garlic cloves sliced
2	tb	Chopped shallots
1/2	c	Dry white wine
1	c	Leeks, sliced into 2" pieces
		Salt and pepper to taste
3	tb	Dijon mustard
1/4	c	Whipping cream

INSTRUCTIONS

Cut chicken into serving size pieces.  Saute in hot oil until browned.
Remove from pan, drain all but a little oil from pan. Add garlic and
shallots; cook 1 minute. Add wine and return chicken to pan. Cover and
simmer until tender, about 15 minutes.  Add more wine if needed. Increase
heat, add leeks, toss and cook briefly. Season with salt and pepper. Cover
and cook over medium heat for 3 minutes. Stir in mustard and cream. If
sauce is too thick, thin it with a little wine.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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