I used the ingredients and amounts in the recipe, except for using two chicken breasts. I pounded them lightly to make for equal thickness, and an instant-read thermometer reached 180 degrees in about 3 minutes per side. I sweated the onion, sliced very thin, in the remaining butter for a couple minutes before adding anything else to the skillet. Made the onion a bit sweeter, and a little easier to digest. For the mustard, I used half Grey Poupon Country Style, and half Mister Mustard, an extra-pungent Dijon-style product. Next time, I'll probably forego the Mister Mustard, and use just a bit less mustard overall -- The mustard's piquancy was quite pronounced, though pretty well balanced by the sweetness of the applesauce.
Next time I think I'll also increase the amount of wine and cream to maybe 1/3 cup each. Reason: The sauce, though very tasty, became quite thick, and really ceased to be "saucy". I'd like it somewhat thinner. The walnuts added a really nice crunchy texture.
I wouldn't hesitate to make this for company!
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I used the ingredients and amounts in the recipe, except for using two chicken breasts. I...
