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Reviews for: Photos of Chicken with Mustard Sauce
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4.25 didn't have a shallot. I added a little some onion & garlic in replace it. Added 1 Tbs lemon juice
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(6)
I didn't have vermouth so I used a little marsala. The recipe was good though the sauce was tangy and rich.
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(6)
I tried this recipe out on a few friends for a dinner and got rave reviews. I used a white wine instead of vermouth and 1/2 and 1/2 instead of whipping cream. It was a recipe that I will pull and use over and over.
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(5)
We enjoyed this. I did end up adding a little more broth and cream as I thought the dijon flavor was a bit overwhelming but that solved that problem. I did sub non-fat half n half as I always do for any heavy cream and it was just fine as it always is. Non-fat half n half is such a great product and will reduce the calories and fat in many recipes that call for heavy cream without sacrificing flavor. The lemon juice was nice and added a fresh taste to the mustard sauce.
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(5)
I made some basic substitutions- garlic for shallot white wine for vermouth dried for fresh parley beer & brat for stone ground mustard- and I didn't bother with the flour. It was great! We served it over white rice with raw spinach and loved it. The sauce had good mustard flavor without being overpowering. I wasn't sure about the lemon but was happy I added it.
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(3)
this turned out really good the sauce had the perfect mustard flavor. I had to use garlic in place of shallots and dry white cooking wine instead of vermouth. I did make the chicken a little different. I rubbed whole raw breast with mild mustard dipped in bread crumbs browned in pan then baked while I prepared the sauce. I added a pinch of fresh tyme to the sauce and served over whole wheat pasta. I have been looking for a good mustard chicken recipe since having some at a friends wedding last fall. I've finally found my recipe.
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(2)
This is a very forgiving recipe! I didn't have all the ingredients but played around with what I had and it turned out amazing! Here's what I did: I sauteed a quarter of an onion the added half a cup of sherry and reduced it a bit. Then I added half a cup of heavy whipping cream and nearly 3 TBS of mustard (I had stone ground mustard not dijon) and cooked until it thickened up. Served with sauteed kale (with onion and garlic) which went really well!
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(1)
I made this for dinner last night and it was very good. I used white wine instead of vermouth and used garlic and a chopped red bell pepper in addition to the shallot. I stirred in fresh baby spinach right at the end just until wilted and served it over egg noodles. The next time I make this I will pound the chicken very thin and brown it before I slice it. I just think I will enjoy the texture more. It was a very tasty dish with a lot of flavor.
Not bad but it didn't "wow" me either. I subbed 2% milk for the cream & marsala for the vermouth.
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(7)
