Love this dish!!!! My 10 year old finicky eaters love it too! The sauce is what makes the dish stand out. I've used both the stone ground mustard and smooth dijon (I do NOT tell my kids there is Dijon mustard in it, they wouldn't eat it!). Both mustards create equally as tasty results. Really!! The stone ground makes it a tad more flavorful. Always double the sauce, since there isn't quite enough to put over potatoes, rice or noodles. This is one of my favorite recipes and I'm so thankful to have found it. I'm an above average cook and know basic sauce techniques. I haven't tried other suggestions to use olive oil I stead of butter; I'm afraid to change the recipe as it's great as is. I like other reviewers input on adding seasoning to the chicken prior to frying. NOTE: tastes way better if you use the jarred condensed chicken broth (you add tablespoon to a cup of water. It is not bouillon! It's called "Better Than Bouillion", I think. You refrigerate the paste after opening. This dish gets a richer flavor from this broth, as opposed to canned or cubes versions. I also cook at 350 for at least 15 minutes after browning chicken. Modern ovens don't allow such low heat as recipe calls for. Plus, I want to ensure chicken is cooked through. Great with fingerling potatoes, green beans and a salad! Tastes even better the next day, reheated!! Thanks again for a staple recipe we will continue to make! I'll try the white wine reduction to reduce amt of cream.
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Love this dish!!!! My 10 year old finicky eaters love it too! The sauce is what makes the...