Comments on: Chicken with Whole Grain Mustard Cream Sauce http://www.reluctantgourmet.com/blog/sauce-recipes/chicken-with-whole-grain-mustard-cream-sauce/ You Have To Eat, So Learn To Cook & Eat Well Thu, 11 Mar 2010 15:12:02 +0000 http://wordpress.org/?v=2.7.1 hourly 1 By: Tara ORourke http://www.reluctantgourmet.com/blog/sauce-recipes/chicken-with-whole-grain-mustard-cream-sauce/comment-page-1/#comment-90210 Tara ORourke Fri, 08 Jan 2010 08:21:33 +0000 http://reluctantgourmet.com/blog/?p=27#comment-90210 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 <em>You are welcome and thank you for telling some of your friends about the site. - RG</em> 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 http://www.reluctantgourmet.com/blog/sauce-recipes/chicken-with-whole-grain-mustard-cream-sauce/comment-page-1/#comment-87770 RG Thu, 19 Nov 2009 02:30:28 +0000 http://reluctantgourmet.com/blog/?p=27#comment-87770 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. 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 http://www.reluctantgourmet.com/blog/sauce-recipes/chicken-with-whole-grain-mustard-cream-sauce/comment-page-1/#comment-87510 Susan Bradshaw Thu, 12 Nov 2009 16:52:17 +0000 http://reluctantgourmet.com/blog/?p=27#comment-87510 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? 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 http://www.reluctantgourmet.com/blog/sauce-recipes/chicken-with-whole-grain-mustard-cream-sauce/comment-page-1/#comment-42792 Bob Boisvert Mon, 10 Mar 2008 17:22:51 +0000 http://reluctantgourmet.com/blog/?p=27#comment-42792 Our finicky teens keep asking me to do this one fairly frequently. The recipe is right on. Thanks Our finicky teens keep asking me to do this one fairly frequently. The recipe is right on. Thanks

]]> By: RG http://www.reluctantgourmet.com/blog/sauce-recipes/chicken-with-whole-grain-mustard-cream-sauce/comment-page-1/#comment-33116 RG Thu, 13 Dec 2007 15:25:30 +0000 http://reluctantgourmet.com/blog/?p=27#comment-33116 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. 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.

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