Chicken And Mushrooms In Dijon Cream Sauce I Made It

Chicken and Mushrooms in Dijon Cream Sauce

DetroitTokyo 12 years ago

Chicken And Mushrooms In Dijon Cream Sauce Ci By: Keni
While I like all of the ingredients that went into this I found it was lacking a bit in flavor and I'm not sure why? I used a high quality mustard made with white wine and all fresh ingredients. The textures were pleasing and we enjoyed it overall. Perhaps I should have added a bit more s&p to the sauce.. I served it over homemade fettuccine (I did not make it ;-) ).

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pointsevenout 12 years ago said:

Did you beat your chicken to make it the same thickness?

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DetroitTokyo 12 years ago said:

No, I didn't. The breasts I used weren't those whopping big ones and they cooked evenly in the skillet. I sliced them up to serve, though.

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pointsevenout 12 years ago said:

That's all we get here is the whopping big ones. I'll either have to slice them longitudinally in half or beat the thick half thinner.

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keni 12 years ago said:

Thanks for trying it, DT! Lemme know how you improve it, if you try it, again! Always open to opinions and critiques!

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mommyluvs2cook 12 years ago said:

I think this one is very flavorful, I've actually made it 3 or 4 times, so that is weird! Maybe it was just that it needed a little more S & P. That's a really yummy looking picture on the recipe though!

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mrpiggy 12 years ago said:

This recipe looks great. Your pic (which I had to go allllllll the way to the recipe page to see) looks awesome, DT. You also have such pretty plates Maybe if I had dishes like that it will help my pics.............NOT : ) Oh and should you need to "beat your chicken to make it the same thickness" I have the PERFECT 3 lb hammer : )

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DetroitTokyo 12 years ago said:

I'll keep your hammer in mind if I ever find myself in need, MrP ;-) Sorry I forgot to add the pic in this thread. I appreciate you saying my dishes are pretty but they are just plain blue ceramic bowls I purchased at a dollar store. Glad they photograph well, though.

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pointsevenout 12 years ago said:

Great recipe. Like the dill flavor with the lemon stirred in.
Added the lemon rind and put the dill in when the sauce was thickening, as I used dried dill leaves. Gave them a chance to rehydrate.
Doubled the recipe without trouble. Filleted my big clucking breasts to cook evenly.
Even added what I had left of a chicken spice rub to the salt and pepper before frying. Nice and juicy breasts. Nothing dry at all.
Served over spaghetti.
And who doesn't like a mushroom sauce.

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mrpiggy 12 years ago said:

I need to try this soon. It sounds so good. It would have been tonight if I had shrooms. Next couple of days...

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mommyluvs2cook 10 years ago said:

Another review A Few Ive Made

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NPMarie 10 years ago said:

Another
A Few Ive Made

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