How could I pass up something called Mustard and Brandy Gravy?
The gravy recipe is from Donna Hay's website (link above). She suggests serving it with chicken, turkey, or pork. I sauteed some chicken breasts, placed them over spinach, and poured on the mustardy, boozy gravy.
After thinking about grainy mustard, bay leaf, and brandy, my expectations were way too high. While this was good, it wasn't as fantastic as I thought it would be.
Potluck week at I Heart Cooking Clubs means recipes from any of nine chefs can make an appearance. It's always fun to see what gets cooked up.