Comments on: Chicken with Whole Grain Mustard Cream Sauce

By: Murray

Murray — Mon, 23 Jan 2012 00:00:22 +0000

Is there a healthier substitute for the cream that would work well?

Hi Murray, I think cream is a healthy ingredient in moderation but if I wanted to make it lighter, I guess you could try half and half or one of those cream substitutes but if you are trying to loose weight for health reasons, I would either skip this recipe or just eat a smaller portion. You could also experiment with using less cream and see how it come out too. - RG

By: Tara ORourke

Tara ORourke — Fri, 08 Jan 2010 08:21:33 +0000

I made this dish last night and it was fantastic. I emailed it to a few friends that love to cook and will make it again in a few weeks when i am having friends for dinner. The only thing i did different is leave out the red pepper flakes, I don’t like the taste of them. This was my first time on this site but i am eager to try some other recipes. Thank you
Tara

You are welcome and thank you for telling some of your friends about the site. - RG

By: RG

RG — Thu, 19 Nov 2009 02:30:28 +0000

Not seeing your recipe and knowing your cooking technique, it’s hard to say but I’m guessing it has to do with the cut of chicken you are using. If you are cooking with boneless, skinless chicken breasts, they are more likely to dry out. I made a chicken dish in the crock pot the other night with legs and thighs, cooked it all day and the meat was tender but not dry.

By: Susan Bradshaw

Susan Bradshaw — Thu, 12 Nov 2009 16:52:17 +0000

I love your blog. Have a question — I frequently make coq au vin and of course saute the chicken. sometimes I make the dish in advance and reheat it just before serving. I find that the chicken dries out. Same holds true with a tagine that I make. Why does that happen and how do I avoid it?

By: Bob Boisvert

Bob Boisvert — Mon, 10 Mar 2008 17:22:51 +0000

Our finicky teens keep asking me to do this one fairly frequently. The recipe is right on. Thanks