I just made this and it turned out great. I followed the recipe other than: I used ghee instead of butter and added 1/2 teaspoon of each cumin, nutmeg and sage. I also used a bit more than a pinch of cayenne. I cooked it for 20 minutes covered and 30 minutes uncovered, as the breasts were large. We ate it with quninoa (cooked in broth with garlic), drizzling the left over sauce on the quinoa. Everyone in the family loved it, including a fussy 7 year old. Next time I will try to add water instead of the butter/ghee, as I don't think it was wholly necessary. I did not find this too sweet at all, so not sure why others writing reviews might have, and we don't eat much sweet food. Maybe it depends on the type of mustard used. I used a whole grain dijon.
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I just made this and it turned out great. I followed the recipe other than: I used ghee...