- of Reviews
Reviews:
Most Helpful
UGC Reviews Modal
Reviews for: Photos of Chicken with Mustard Sauce
Reviews:
Most Helpful
1 of 21
I doubled the sauce cooked some penne pasta and added that to the chicken and sauce. I didn't have a shallot so I diced half a small onion. Skipped the vermouth and just doubled the chicken stock and omitted the parsley & lemon altogether. Served it with garlic toast. Everyone LOVED it! I did cut back on the stone-ground mustard a little since it looked like it would overpower the sauce but now I wish I had used the full amount. (it could have been a bit 'mustardier') Be sure to let the chicken get browned! This will be a regular in our family now.
Lovely flavours! I followed the advice of some other reviewers and added some thinly sliced red bell pepper and a clove of garlic after sautéing the shallots. There was quite a bit of chicken and I was wishing for a little extra of the delicious sauce. Next time I think I'll double the amount of the sauce for 4 chicken breasts. Thank you for the lovely recipe!
Delicious! I rarely eat chicken but it smelled so good I just had to try! I didn't cube the chicken and used white wine in place of the vermouth but otherwise followed the recipe. Served over orzo- this is company-worthy;) Thanks Sue!
Not bad but it didn't "wow" me either. I subbed 2% milk for the cream & marsala for the vermouth.
Helpful
(7)
