Comments on: Chicken with Whole Grain Mustard Cream Sauce

by: 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

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

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.

by: Tricia

Wed, 26 Apr 2006 11:08:33 +0000

Thank You for this wonderful site and for this recipe, it sounds so good! One question though from someone who is always either over cooking or under cooking chicken — when you simmer the chicken in the sauce until completely cooked, how long is that exactly? 10, 20, 30 minutes?

by: sandra evans

Thu, 13 Apr 2006 17:15:09 +0000

I cant wait to try this recipe, Im going to give your page to my son and daughter both of whom love food and cooking, cant wait thank you for this blog