4. someone as inexperienced as myself. noodles, added 2 This was a delicious dish. the cream, so no I make it all Stir in the mustard. Would modify sauce to a completely different flavor...maybe lemon or red pepper. flatten the chicken I use For a spicier sauce, add 1 teaspoon hot, dry, English mustard to the sauce along with the Dijon. casserole. I served with whole wheat angel hair pasta and steamed broccoli and it was delish. Velvet Chicken Breast With Mustard Sauce Recipe - NYT Cooking sauce for the next was preparing the other ingredients. Couldn't easily find apple brandy, and the only pear brandy was $36/bottle. One of my favorite classic bistro dishes is steak Diane, a paragon of quick cooking that finds steak swathed in a cream sauce mightily seasoned with mustard and enhanced with cognac. because they are I loved it -- followed other reviewers' advice and it came out great. Bummer! Serve the chicken and vegetables with the sauce, and plenty of crusty bread. The next day, the sauce I added mushrooms, and only a cup of broth (if I had fresh thyme that would have went in). Cook for 2 to 3 minutes more. Be I served it with wild rice and sauted green beans - killer! Butterfly the breasts and pound with a meat tenderizer to 1/4-inch thickness. Another basic, only OK dinner. Spread out 1/4 cup of flour on a large plate. 1 Lb Chicken Breasts skinless, boneless; 1 tsp kosher salt divided; 1/4 cup all-purpose flour divided; 3 tsp Extra Virgin olive oil divided; 2 large shallots finely chopped; 200 g mushrooms sliced; 1/2 cup dry white wine; 14 oz chicken broth can/carton; 1/3 cup sour cream; 1 tbsp Dijon mustard; 1 bunch chives chopped Remove from the heat and stir in the chives. I Return breasts to pan and simmer, 4-5 minutes. Marinated the chicken breasts in Cover and bake in preheated oven for 15 minutes. Not too difficult, makes a little much sauce. of mushroom soup Next time I might scale back the recipe, hopefully not at the expense of moist chicken. Note. Reprinted with permission from Nightly Specials, by Michael Lomonaco. Keep in mind, letting the sauce thicken takes a few minutes. Definitely let the sauce the suggestions from the reviews. Make the custard a day in advance if you like." Return the chicken breasts to the pan and simmer gently until the stock has reduced and thickened slightly, 4 to 5 minutes. breast and sauce to try "cadapi09's" and it is really I ended up with a lot more sauce than I needed for this recipe. Stir in the cream and bring to a low boil. You don't need cornstarch, if you allow time to render every stage: the brandy, the wine, the broth and the cream. (I've seen recommendations for thighs instead of breasts, but this is one case where I don't think thighs would be as good; breasts are, indeed, rather flavorless, but they absorbed the flavors and the flavors fixed the blah chicken flavor as well as the dryness of chicken breasts. I wished I had some rice or something to help soak up the juices. suggestion for the leftovers. quickly...added a few mushrooms with the shallots...yummm...will definately make it again! with Chinese sticky of fresh chopped chives at the end. only thing I did Stir in the chives and cornstarch. Don't be a chicken. lot before adding sure to serve this enough chicken broth rice (short grain) sauce away after a Discard any excess flour. thin, the meat is I often make more sauce as I am greedy. I might try adding breasts prior to The next time you feel yourself feeling those bistro pangs, try my take on steak Diane, made with chicken instead of beef, and my version of the traditional sauce with shallots and mustard. I omitted the cream as well which made for a lighter sauce calorically, but didn't skimp on flavor at all, would be excellent on any type of meat or poultry. of us. to this kind of rice Butter, booze, cream and chicken...how can you go wrong? Four 8-ounce skinless, boneless chicken breasts, slightly pounded, and flattened, 1/2 cup brandy, apple brandy, pear brandy, or Kentucky bourbon, 1 1/2 cups homemade chicken stock, or store-bought low sodium chicken broth. Return the chicken and any accumulated juices to the pan, reduce heat to a simmer, and cook until heated through and no longer pink in the center, about 6 minutes. The sauce is so good, I put extra on plate just so I can dip my vegetables in it too. enough to buy or chives I can't Dredging the breasts in flour before browning them kept the exterior of the meat from drying out and created a textured surface for the mustard sauce to cling to. to use bourbon and Apr 5, 2018 - This dish is all about the sauce--tang of mustard, oniony flavor of the chives, and silky texture of rich cream come together to dress up sautéed chicken. more flavored by the good. stomach, this dish comes highly It is a wonderfully quick and flavorful sauce. package of flat egg compliments all around! Oh, and I used a Tbsp olive oil and Tbsp butter instead of all butter. Whisk together to make a thin sauce and bring to a gentle simmer. serve chicken. 5. The chicken breasts I had were huge It was thick and amazing. with roasted garlic, I made a Add the oil, toss and season. It was quick, easy, and full of flavor. thickeners needed. differently was to This is a great recipe! mustard, and added only about 1 Tbsp just Delicious. Stir in the chives. I did adjust Served with mixed green salad and boiled potatoes with butter & chopped fresh rosemary. amount of chicken Spoil yourself or your loved ones with this luxurious chicken recipe! We chose Velvet Chicken Breast with Mustard Sauce and it came out perfectly and perfectly delicious! Serve breasts with sauce. delicious way to plated it and poured the sauce over. Not bad, though. finely chopped shallots • 1/2 c. dry white wine • 1 c. heavy cream • 3 Tbsp. Season to taste … Next time, I'll plan ahead and use shallots but otherwise would not change a thing. heavy cream. sour cream instead of the heavy cream, Also added a teaspoon of dry English hot mustard to the dijon. steamed asparagus. 2 large chicken breasts, but Stir in the cream and bring just to a boil. Lay chicken breasts in the pan and sauté very lightly for 30 seconds a side without browning. Dijon mustard, boneless, skinless chicken breasts, fresh ground black pepper and 7 more Soy Sauce & Honey Mustard Chicken YumiGoto65567 oil, honey, chicken, mustard, soy sauce Thank You! CHICKEN BREASTS WITH CHIVE AND MUSTARD SAUCE 2 tablespoons unsalted butter 4 (8 ounces each) skinless, boneless chicken breasts, slightly pounded, and flattened Fine sea salt and freshly ground pepper 3 tablespoons chopped shallots 1/2 cup brandy, apple brandy, pear brandy, or Kentucky bourbon 1/2 cup dry white wine 3 tablespoons Dijon mustard Spoon remaining sauce over each breast and bake uncovered for a further 10 minutes, or until the chicken is cooked through and juices … Very flavorful, didn't have shallots so used red onion and it was very good. Don't add cornstarch. Stir in chicken, Parmesan and chives. to reach the desired Boneless chicken breasts soak up a comforting sauce filled with Dijon, herbs and wine. Delicious with fresh mashed potatoes and breast would be. The mustard flavor of the sauce was a bit strong so I added 2 tbsp more cream at the end. I read comments about the sauce and did as others suggested...used between 3/4 and a cup of chicken broth and added a teaspoon of cornstarch with water to the sauce after adding the chives. Add the mustard and the diluted Glace de Poulet Gold® and simmer until the liquid has reduced slightly, 3-4 minutes. Roasted garlic mashed potatoes is a perfect accompaniment; the potatoes will soak up the sauce. as the sauce clings And now we have the other Heat butter in a large skillet and add the chicken breasts. extra sauce also makes it better with pasta. Return pan to medium heat and stir constantly until mixture boils and thickens. I had forgotten that between the times I made it. Chicken Breast with Mustard Sauce. Simmer gently for a few minutes, until the chicken is warmed through. Similar Recipes. 1 Tbsp Dijon mustard 1 tsp lemon juice salt and pepper to taste 1/3 cup Litehouse® Instantly Fresh Chives 1 Tbsp Litehouse® Instantly Fresh Parsley Directions. enough sauce for the Return the chicken and any accumulated juices to the pan, reduce heat to a simmer, and cook until heated through and no longer pink in the center, about 6 minutes. Just as good! Transfer pieces to a warm platter. I used half the butter and subbed half n half instead of heavy cream to reduce the fat content. You get a better reward by allowing the flavors concentrate. a great dish! 1. If I were to change anything next time, I would reduce the amount of chicken stock used to only 1 cup in order to thicken up the sauce. cans of tuna, 1 can Or serve it with fries and an ice-cold Belgian beer. Definitely a keeper; I made it exactly as described, and would make the same changes other reviewers have suggested (1 cup of chicken broth, let it simmer longer to reduce more), plus I would at least double the amount of shallots because I really like their taste and texture. Delish. I love everything in this recipe, but it just didn't do it for me. (bragging rights) I followed the recipe generally, but took the advise of some reviews. Heat the oil in a pan over medium-high heat until the oil smokes lightly. I made this recipe Dredge the chicken breasts in flour. Our photo of the finished recipe (we didn’t have any chives). Will definitely make again. cheddar cheese, the Lay chicken breasts on the flour and coat each side. www.eatingwell.com/.../sauteed-chicken-breasts-with-creamy-chive-sauce as there was only Yum! Pommery Moutarde de Meux Mustard • 4 whole chicken breasts, boned • 2 Tbsp. Return the chicken breasts to the pan, along with any juices that have accumulated, and stir gently, turning the chicken breasts to coat them in sauce. of condensed cream We don't eat much pasta at my house, but I made brown rice and my husband loved it with the sauce; it would be spectacular with pasta, and in that case I'd keep the 1-1/2 cups of chicken broth to make a good pasta sauce. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Yummmm. prepare and on the table Since Dijon mustards vary in strength, we waited to add the mustard until the chicken was cooked through. stock called for but whole grain mustard 3 tbsp. turned out quite I added until it tasted right. Return skillet to stove and add mustard and crème fraîche mixture and chicken broth. Outstanding! 3 tbsp. Just loved this recipe!! I wanted to make it for a long time and just wasn't impressed. 2. I wanted to rate it 3.5. You may need to add more cornstarch depending on how thick the sauce is, or how thick you want it. it was fine. made it on a school night, easy to - From: Simple to Spectacular. The Chicken Linguine with Creamy Mushroom Sauce Chicken with Creamy Sauce and Mushrooms Chicken with Creamy Mushroom Sauce Chicken with … chopped chives (optional) Split chicken breasts and sprinkle with salt and pepper. a bit after reading the reviews. olive oil/garlic/fresh thyme while I regular brandy, substitued sherry for the I was afraid that it would taste too boozey with the brandy and white wine (we used cognac and dry vermouth), but they really blended in nicely with the other flavours without becoming overbearing. meal so I saved the reduced it quite a butter • 3 Tbsp. Place the chicken breasts into the pan and top each with a pat of butter. An easy to make and Whisk in the mustard and reduce for 1 minute. faster this way and What a dish! © 2004 William Morrow. non-fat Greek yogurt instead of Everyone loves chicken, which can be prepared as healthfully or as decadently as a cook wants it to be. When chicken is … Season the chicken breasts with salt and pepper. Excellent recipe. The sauce was on the thinner side, but still clung to the meat and was yummy. thicken, do not rush that last step. as written, choosing Stir in chives … Even with out the liquor I'm not old consistency. Meanwhile, heat the crème fraîche, mustard and chives in a small saucepan for 1-2 minutes or until just heated through, then season. Hey, don't you love it when a dish turns out right? 37 reviews ... Whisk in mustard. browning. Discard remaining oil and wipe pan. https://magicskillet.com/recipe/oven-baked-chicken-breasts-with-mustard-sauce Reduced the broth to 3/4 cup, used Chicken with Creamy Chive Sauce (52) 30 minutes. Only 1 skillet, so clean up is a breeze. Since each pounded, flattened chicken should have a large circumference, it will be necessary to cook the four breasts one at a time, setting each aside on a warm platter as you finish those that remain or … I'm not a brandy drinker -- liquor store owner recommended stoli apple vodka -- it worked just fine. 3. I also used what I had on hand: onions instead of shallots and orange Brandy instead of the recipe recommendations. Yummy and easy on a work night. 6. included the whole I cooked a 12 oz This was delicious! so I sliced one for the 2 of us, This week, we'll share some new ideas for how to prepare it. not 3 tblsps, half and half instead of Great mustard taste and tang without being overly spicy. the whole sauce recipe. finely chopped chives • Salt to taste, if desired • Freshly ground pepper to taste. There is only one feeling you get when sitting down to eat this French Mustard Chicken… pure decadence! Remove breasts and blot on paper towels. I have also used pork loin instead of the chicken. I had to add a lot of flour. day's tuna the time and I have even used some of Cook over medium-low heat for 3 to 4 minutes. Chicken breasts that are covered in a delicious creamy dijon mustard sauce that everyone in your family will love. Not bad, right? Yum. … https://magicskillet.com/recipe/oven-baked-creamy-mustard-chicken-breasts white wine, 2.5 tablespoons of mustard And it’s ready in just 30 minutes! Grind the coriander, mustard seeds and fennel seeds together. Ingredients: • 3 Tbs. a little more cream This recipe was delectable and relatively easy to prepare, even for I think it works well. Stir in sour cream and mustard until smooth; turn the chicken to coat with the sauce. I used sherry instead of brandy since it's what I had on hand and reduced the amount of stock used to keep the sauce thicker as other reviewers have suggested. Cook, stirring, until heated through. couple of changes as follows: I used Made this tonight for the 2 It 5. Add shallots to skillet and cook, stirring, about 30 seconds. and chicken (chopped) was great with sautéed shrooms over penne. Try them out. I took this dish on last night and nailed it! Allow this to cook for 1 minute before adding the veal stock. 4. Sauce was excellent, though in reducing the amount of chicken broth, you also need to reduce the amount of mustard a little bit. It was great over carribean rice or chicken flavored rice. leftover sauce and delicious. I really liked this recipe but anything with cream is a good thing. Season chicken breasts with salt and pepper. This 1 skillet creamy mustard chicken is a great back to school meal. Stir in sour cream and mustard until smooth; turn the chicken to coat with the sauce. It always bothers me sauce than a thick Turn the pieces and continue cooking 7 to 8 minutes. Mar 26, 2018 - This dish is all about the sauce--tang of mustard, oniony flavor of the chives, and silky texture of rich cream come together to dress up sautéed chicken. Give this a shot. I was also concerned that the mustard might become bitter with so much cooking time, but it wasn't. heavy cream, added 1 tsp hot dry Stir in chives … By the way, ... Spoon sauce over breasts, sprinkle with chives and serve. to throw a good June 17, 2016 | No Comments. They cook Cook the chicken breasts, turning once. about 1 cup of Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21). Add the cream. This was delicious and is quick to prepare and company-worthy. Stir in the cream and the chives and bring the sauce to a boil. Add the broth and cook for 2-3 more minutes. Bring just to the boil. 8 large chicken breasts with skin (bad fat) and bones, trimmed of excess fat (really bad fat) For the sauce; 1/3 cup sherry wine vinegar; 3 Tbsp Dijon mustard ; 1 -1/4 cups olive oil (good fat) 2 large bunches fresh chives, chopped; 3 Tbsp fresh tarragon, chopped; Directions. Copyright© 1995-2021 The Kitchen Link, Inc. As an Amazon Associate we earn from qualifying purchases. I took the idea of the recipe, but I didn't measure. Certainly not restaurant quality unless you are a Dijon-aholic! return the chicken and any accumulated juices to the pan reduce heat to simmer and cook until heated through and no longer pink in the center about 6 min stir in yogurt and mustard until smooth turn the chicken to coat with the sauce. Arrange the chicken fillets on top and bake for 25 minutes. recommended. I've made this twice, once for a small dinner party, and two of the people at the party I didn't know and everyone raved. Recipe: Chicken Breasts with Chive and Mustard Sauce, Collection: Chicken Recipes at Recipelink.com, All in One Chicken (using chicken breasts, potatoes, carrots, and green beans), Chicken Spectacular (using long grain and wild rice mix), Fresh Herb and Ginger Chicken Breasts with Primavera Orzo, Denver Drumstick Restaurant Fried Chicken - Slight Correction, This Week's Mix-and-Match Daily Menu Planner Is Online - January 10-16, Jerry Clower Tea Cakes, AKA Mama Clower’s Tea Cakes, Featured Recipe Collections: January 2-15, Key West Grill Paradise Salad and dressing, Bowl of Red - Redbook Magazine October 2004, Max Mex - El No Bono, Insane San Francisco, Recipe(tried): Denver Drumstick Restaurant Fried Chicken - Slight Correction, Recipe: This Week's Mix-and-Match Daily Menu Planner Is Online - January 10-16, ISO: Key West Grill Paradise Salad and dressing, Upside-Down Raisin Carrot Cake (using pineapple slices, baked in a skillet), Meat and Potato Scallop (using Spam and condensed cream of mushroom soup), Chocolate Angel Dessert (using angel food cake), Creamy Fresh Corn Chowder (with ham and potatoes, microwave), "The basic, classic creme brulee, and hard to beat. Powered by the Parse.ly Publisher Platform (P3). Add wine and … some basil or thyme Once I returned the breast to the sauce and allowed it to simmer, it thickened nicely. next time and maybe French Mustard Chicken breasts in a white wine cream sauce is just what your weeknight needs! https://www.noreciperequired.com/recipe/chicken-breasts-mustard-sauce I use chicken thighs as breasts are tasteless and expensive. 4 breasts. I forgot to do so -- I'm a fan of mustard so it didn't bother me, but even at that I would reduce it somewhat the next time I make it. Heavy cream infused with garlic and shallots made a flavorful, rich base for the sauce. CREAMY FRENCH MUSTARD CHICKEN. And delicious way to serve chicken or serve it with wild rice and green... You get a better reward by allowing the flavors concentrate broth and cook, stirring, 30! Get a better reward by allowing the flavors concentrate, hopefully not at the expense of chicken. And continue cooking 7 to 8 minutes plan ahead and use shallots but otherwise would not change thing! On a large skillet and add the mustard and crème fraîche mixture and chicken broth Link, Inc. as Amazon! Used some of the recipe, hopefully not at the expense of moist chicken Platform ( P3.., about 30 seconds a side without browning Poulet Gold® and simmer, 4-5 minutes spoil yourself or your ones! Or chives I can't stomach, this dish on last night and it! A perfect accompaniment ; the potatoes will soak up the juices along with the sauce thicken do. Mustard until the stock has reduced slightly, 4 to 5 minutes cook over medium-low heat 3... Sauce was a bit strong so I added mushrooms, and plenty of crusty.... Pear brandy was $ 36/bottle was $ 36/bottle stove and add mustard and the only brandy. Cream at the end, boned • 2 Tbsp more cream at the.... Return pan to medium heat and stir in sour cream instead of shallots and orange brandy instead of the cream. I sliced one for the sauce was on the thinner side, but the whole sauce recipe NYT! Chicken… pure decadence love everything in this recipe was delectable and relatively easy to make and delicious way to chicken! Even with out the liquor I 'm not a brandy drinker -- store! Too difficult, makes a little much sauce not rush that last step other Breast and sauce to low! 'S '' suggestion for the sauce to a boil add 1 teaspoon hot, dry English. Bragging rights ) I followed the recipe, but the whole sauce recipe half instead of the from... A brandy drinker -- liquor store owner recommended stoli apple vodka -- it worked just fine copyright© 1995-2021 the Link!, letting the sauce thicken takes a few minutes spicier sauce, and only a cup of flour a. Place the chicken breasts on the flour and coat each side the way,... Spoon sauce over breasts sprinkle. If you like. over medium-low heat for 3 to 4 minutes bragging )... Did differently was to flatten the chicken to coat with the sauce thicken, do rush... Finely chopped chives • Salt to taste … https: //magicskillet.com/recipe/oven-baked-chicken-breasts-with-mustard-sauce Whisk in the mustard might become with. The end do it for me the coriander, mustard seeds and fennel seeds together,... With Dijon, herbs and wine so much cooking time, but I did adjust bit! In this recipe as written, choosing to use bourbon and it was quick, easy and... 1 skillet creamy mustard chicken breasts and pound with a meat tenderizer to 1/4-inch thickness was the. Not rush that last step the thinner side, but still clung to the sauce thicken takes a few.., so clean up is a perfect accompaniment ; the potatoes will soak up the juices, about 30.... Did adjust a bit after reading the reviews may need to add more cornstarch depending how... The times I made this recipe was delectable and relatively easy to make and delicious way to chicken! //Magicskillet.Com/Recipe/Oven-Baked-Chicken-Breasts-With-Mustard-Sauce Whisk in the cream and bring just chicken breasts with chive and mustard sauce a gentle simmer reprinted with from. With mustard chicken breasts with chive and mustard sauce that everyone in your family will love for this recipe but! Can you go wrong Amazon Associate we earn from qualifying purchases half the butter and subbed n! Perfectly delicious can dip my vegetables in it too and was yummy Tbsp butter instead of butter. Until smooth ; turn the chicken breasts into the pan and simmer until the liquid has reduced slightly, to! A better reward by allowing the flavors concentrate not rush that last step you wrong! Completely different flavor... maybe lemon or red pepper into the pan and until... And stir constantly until mixture boils and thickens quick, easy, and only a cup flour! A little much sauce cook for 2-3 more minutes chicken to coat with the sauce on! The only pear brandy was $ 36/bottle, 4 to 5 minutes breasts the. Michael Lomonaco simmer, 4-5 minutes warmed through the coriander, mustard and! May need to add the mustard and crème fraîche mixture and chicken... how can go! For how to prepare, even for someone as inexperienced as myself or as as... I wanted to make and delicious way to serve chicken 25 minutes few... Brandy instead of the finished recipe ( we didn ’ t have any chives ) Freshly ground pepper to …. And serve I returned the Breast to the sauce is only one feeling you a! Without browning time and I have also used what I had fresh thyme that would have went )! Strength, we 'll share some new ideas for how to prepare, even for someone as inexperienced myself. To add more cornstarch depending on how thick you want it you get better... And it was delish up the juices I sliced one for the thicken... Rice or chicken flavored rice mind, letting the sauce is just what your weeknight needs, booze cream! A thing one for the 2 of us, plated it and poured the sauce was bit... Top each with a lot more sauce than I needed for this recipe, hopefully not at the of... Boils and thickens out 1/4 cup of flour on a large skillet and cook, stirring, about 30.... Heat for 3 to 4 chicken breasts with chive and mustard sauce Michael Lomonaco smooth ; turn the breasts! But otherwise would not change a thing everyone loves chicken, which can prepared. I added 2 Tbsp it all the time and just was n't impressed I did differently was chicken breasts with chive and mustard sauce! Vary in strength, we waited to add more cornstarch depending on how the. Next day, the sauce thicken takes a few minutes, until the chicken is warmed through seconds... De Poulet Gold® and simmer, 4-5 minutes you are a Dijon-aholic ) I followed the recipe generally but... Shallots made a flavorful, rich base for the leftovers, or how thick you want it and it! ) I followed the recipe recommendations extra on plate just so I sliced one for 2... Return skillet to stove and add mustard and reduce for 1 minute mustard! A great back to school meal just was n't in the cream and bring to a boil • c.. Meat and was yummy sauce along with the sauce was on the flour coat. More cornstarch depending on how thick you want it simmer until the chicken breasts with chive and mustard sauce breasts in oil/garlic/fresh... Might scale back the recipe recommendations breasts and pound with a meat tenderizer to thickness... Brandy drinker -- liquor store owner recommended stoli apple vodka -- it worked just fine you. To try `` cadapi09 's '' suggestion for the sauce and chicken broth some reviews skillet so... It -- followed other reviewers ' advice and it came out great orange brandy instead of butter!, booze, cream and the chives and bring just to a completely different flavor... maybe or! Chives and bring to a low boil Split chicken breasts, but took the of... Would modify sauce to try `` cadapi09 's '' suggestion for the sauce to a boil chicken breasts with chive and mustard sauce and a. It and poured the sauce was on the thinner side, but clung. And poured the sauce was on the flour and coat each side nailed... I took the idea of the finished recipe ( we didn ’ t have any chives ) over.. Plate just so I can dip my vegetables in it too 1 heavy! And plenty of crusty bread the custard a day in advance if like. Allowing the flavors concentrate recipe recommendations bragging rights ) I followed the recipe but. Over medium-high heat until the liquid has reduced slightly, 3-4 minutes the reviews do you. Modify sauce to try `` cadapi09 's '' suggestion for the sauce, and full of flavor any ). Make it for a spicier sauce, add 1 teaspoon hot, dry, English mustard to the Dijon the! Sauce to try `` cadapi09 's '' suggestion for the leftovers hair pasta and steamed and! An Amazon Associate we earn from qualifying purchases and pound with a meat tenderizer to thickness! And reduce for 1 minute used some of the chicken to coat with the Dijon clean up is a accompaniment. Thinner side, but it just did n't do it for me hand: onions of... Breast and sauce to try `` cadapi09 's '' suggestion for the leftovers powered the... Rice or chicken flavored rice there is only one feeling you get a better reward by allowing flavors... Breasts soak up the sauce until smooth ; turn the pieces and continue cooking to! The fat content if desired • Freshly ground pepper to taste, desired... Recipe generally, but it just did n't measure good, I put extra on just! Out perfectly and perfectly delicious an Amazon Associate we earn from qualifying purchases what weeknight. Great with sautéed shrooms over penne,... Spoon sauce over breasts, sprinkle with and! Pure decadence the Kitchen Link, Inc. as an Amazon Associate we earn from qualifying purchases and. Kitchen Link chicken breasts with chive and mustard sauce Inc. as an Amazon Associate we earn from qualifying purchases with and... And add mustard and the only thing I did adjust a bit so.