1 pound of kielbasa, cut into 1 inch pieces

1/4 cup of dry white wine

1/2 cup of chicken broth

1/4 cup dijon mustard

3 Tablespoons of brown sugar

Add wine, chicken broth, and Kielbasa to a skillet and bring to a boil. Reduce heat, cover and simmer for 20 minutes.

Stir in the mustard and brown sugar and bring back to a boil.  Leave uncovered and cook for about 10 minutes on medium-high heat (stirring frequently until sauce thickens).