I have searched the internet over for a good beurre blanc sauce recipe. Last summer, I had chicken with beurre blanc at a restaurant and fell in love. It has a tangy, buttery goodness to it that just personifies good french cooking.
Until I found the right recipe, every time I'd tried to make beurre blanc, a French wine/butter sauce, I failed miserably and the sauce separated. (I found that the secret is having cold butter and whisking it constantly!)
I found the best and easiest recipe for beurre blanc on a blog called Busy Nothings, and actually ended up using the entire recipe, which included chicken and pasta. I think this may be one of my favorite dinners. The beurre blanc balances out the spiciness of the rub on the chicken and elevates the pasta dish to an entirely new level. It almost has a cajun flavor to it. (And I bet it'd be really great with a good piece of fish, too!)