My husband married me because of chicken. It may sound crass but it’s true: I did not seduce him, my chicken dish did.
Now this was not just any chicken dish; this was David’s Chicken. A savory dish of chicken breasts, heavy cream and white wine. To my husband, David, this dish meant three things:
1) I could cook,
2) I could cook well, and
3) I would make a great wife because I could cook really well.
I know it may sound a little deceitful, especially if you have known me all my life and are aware that I do not cook.
Perhaps because of this very fact my mom was concerned for me and my future marriage prospects. She is the one who sent me this recipe when I went off to college. Turns out, she was right (but please do not tell her that). This was the one dish that I was able to master well (perhaps because it was easy to prepare and did not require many ingredients), and sure enough, this dish caught me a husband.
So after 12 years of marriage every now and then, usually when my husband is in the process of cooking dinner, I feel a slight twinge of guilt for not being the good cook I passed myself off to be. In the end though I think our arrangement works great. I stick to vacuuming and laundry while he feeds us all well.
So my advice for those looking for a better half – whether you are male or female – is this: Master one really great main dish – just one – and of course I highly recommend the David’s Chicken recipe below.
Enjoy!
David’s Chicken
by Bonnie Campbell
- 4 chicken breasts
- 1 Tbsp. Dijon mustard
- 1 Tbsp. butter
- 1 c. heavy cream
- 1/3 c. white wine
- Dash of soy sauce
- Salt and pepper to taste
Rub 4 chicken breasts with Dijon mustard and saute in butter until cooked thoroughly. For sauce, cook heavy cream over low heat and then add wine towards end of the cook time (approximately 15 minutes).
Pour sauce on top and serve with rice.
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