Comments on: Chicken with Whole Grain Mustard Cream Sauce

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

By: RG

RG — Thu, 13 Dec 2007 15:25:30 +0000

Tricia, how long it takes depends on your pan, stove and the temperature you are cooking it at.

Because you already sauteed the chicken breasts, it should take that long in the sauces. I would say 5 to 10 minutes but here is where you want you have and use an instant thermometer to bring it to the right internal temperature.

By: Karen

Karen — Thu, 13 Dec 2007 01:14:05 +0000

I just made this recipe and I LOVE it! Even my coworkers are asking for the recipe.

I cut my chicken breasts in half (length wise, so they are thinner) and marinated them in juice from a meyer lemon (it’s a sweeter veriety). The lemon compliments the mustard flavor well. I put each piece in the butter for about 10 minutes on each side– basically just until they were white through and through and they had slightly borwned on each side.