Reviewed: Aug. 6, 2009

This was pretty good. I didn't have the dijon mustard so, considering it was still good, I can only imagine it would be even better with it.

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OneBiteRule

Cooking Level: Intermediate

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Reviewed: Mar. 12, 2009

We enjoyed this. I did end up adding a little more broth and cream as I thought the dijon flavor was a bit overwhelming but that solved that problem. I did sub non-fat half n half as I always do for any heavy cream and it was just fine as it always is. Non-fat half n half is such a great product and will reduce the calories and fat in many recipes that call for heavy cream without sacrificing flavor. The lemon juice was nice and added a fresh taste to the mustard sauce.

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Patti

Cooking Level: Expert

Home Town: Tacoma, Washington, USA

Living In: Lakewood, Washington, USA

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Reviewed: Aug. 25, 2008

I tried this recipe out on a few friends for a dinner and got rave reviews. I used a white wine instead of vermouth and 1/2 and 1/2 instead of whipping cream. It was a recipe that I will pull and use over and over.

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Liz

Cooking Level: Expert

Home Town: Marquette, Michigan, USA

Living In: Republic, Michigan, USA

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Reviewed: Aug. 1, 2008

This recipe was absolutely top notch. I also use the mustard sauce with pork tenderloin.

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Susan Greenberg

Cooking Level: Expert

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Reviewed: Feb. 20, 2007

Wonderful flavor! I found this recipe when I was looking for a chicken/mustard filling for crepes for Marti Gras. This was perfect! I filled whole wheat crepes with this chicken, sauteed spinach and Gruyere cheese and topped them with carmelized onions! The taste was fanastic!

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Carrie

Cooking Level: Expert

Home Town: Owensboro, Kentucky, USA

Living In: Berea, Kentucky, USA

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Reviewed: Feb. 16, 2007

I loved this recipe! The flavors are wonderful. It's great served over rice pilaf or white rice if you prefer. The only things I did differently were that I didn't have a shallot so I used a clove of garlic (I'm a big garlic lover). I also didn't have heavy cream so I used whole milk. I don't think it matters much since you use so little of it. The sauce was still thick and rich and really flavorful. I probably cut a few calories that way. One of these days I think I might try a bit less butter or half butter, half olive oil. Just to see if I can make it a bit more calorie friendly.

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Lynn

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Reviewed: Jan. 15, 2007

4.25 didn't have a shallot. I added a little some onion & garlic in replace it. Added 1 Tbs lemon juice

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Shmuffin

Cooking Level: Intermediate

Living In: North Lima, Ohio, USA

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Reviewed: Jul. 19, 2006

This was good. I used white wine instead of vermouth and the juice of half a lemon with no pulp. At first I thought the 2 mustards would be overpowering but it wasn't at all. Thanks for the recipe.

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