Magnifique! délicieux! I'm French so of course I added white wine, Pinot Grigio will do nicely, Just enough to cover each of the chicken breasts But at least half cup! This makes the chicken even more tender the longer it simmers. Excellent choice on powdered mustard seed so that it is not as strong. I left out the celery seed and added I need powder.

Reviewed On: May 16, 2013

My partner and I loved this! Modifications I employed were adding a tblsp of Worcestershire sauce and a bay leaf as suggested by another user, a can of cream of celery soup, a cup of chicken stock, a cup of Pinot Grigio instead of the cream of chicken. My partner does not like spice but I do so i added paprika, garlic hot sauce, and a dash of salt. I also used unsalted butter rather than margarine. I have been to New Orleans, Baton Rouge, and Lafayette. This recipe is very comparable to the delicious delicacies of the French creole chefs there.

Reviewed On: Apr. 8, 2013

I removed the cream and browned the chicken with 1 slice of white onion chopped and 1 tblsp of diced garlic. It's healthier and it tastes and looks more like brown gravy!

Reviewed On: Jun. 6, 2012