Spooning white wine & mustard sauce over the chicken. It’s tangy, just the tiniest bit spicy, and good on lots and lots of things.

WHITE WINE & MUSTARD SAUCE 

Just put two tablespoons of coarse-ground mustard (the kind where you can see the seeds) in a saucepan with a cup of white wine (try to use decent stuff) and cook it until it reduces down a bit and you can’t smell the alcohol any more. Then just stir in about half a cup of cream, season, and let simmer until the sauce thickens.