Cooking Light magazine
Original recipe yields 4 servings
Absolutely heavenly with French bread to soak up the sauce...tender and delicious. I didn't have cognac so used brandy, and it worked just fine.
Excellent recipe! It was so delicious ~ I used the Dijon mustard and served it with yellow rice and sugar snap peas and everyone loved it!
First, I must tell you that Michele & "dark liquor" don't get along so well. In fact I cannot smell it without getting the chills, a result of too many shots back in the day ;). Well I thought...