YUMM! I basically doubled the sauce (but not the dill), and served it over penne pasta! Since I didn't have chicken breasts, I used skinless chicken tenderloins (about 10). I also didn't have zucchini so I just left it out. I doubled the wine, broth, mustard, sun-dried tomatoes (yes, soaked them first!), garlic and sour cream (I used light since I didn't have fat-free)- basically everything except the dill, which I kept at one teaspoon. After I browned the chicken, I removed it from the pan and cut up each tenderloin into 5 or so pieces. After adding the broth, wine and mustard to the pan and mixing it together, I then added the chicken back in. After the 5-10 minutes of cooking, I kept the chicken in the pan and mixed in the sour cream. I used a 16-oz package of penne pasta, and it was a perfect amount for the chicken and sauce mixture. The extra sauce made this a nice, saucy dish that I served in pasta bowls. The dish is pretty and would be a nice meal to serve for company as wel as my family. I'll definitely be making this recipe again!
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YUMM! I basically doubled the sauce (but not the dill), and served it over penne pasta! ...