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Showing 1-5 of 5
By Paris D
on October 21, 2012
on July 07, 2006
I liked the idea and the chicken was very tender but the mustard was a bit overpowering! I will be making this again but will reduce the amount of mustard. Made for Zaar WT.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on July 04, 2006
What a lovely, creamy sauce - the chicken turned out very tender and the dish was so easy to put together! I still managed to goof though, I accidentally used cream sherry instead of dry!! To counteract the sweeteness of the cream sherry, I used only a scant teaspoon of sugar. The sauce still turned out great - smooth and subtle. A lovely change from my usual, flavour-intensive spice concoctions! Thank you for sharing!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on June 19, 2006
on February 28, 2006
This was a terrific and easy way to prepare chicken! I used frozen chicken breast tenders and defrosted them in the sauce in the fridge until dinner. They were very tender and moist. The sauce was so good that next time I will make more. I also used reduced -fat sour cream, and I subbed a couple of shakes of dried taragon. Thank you very much!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (168 g)
Servings Per Recipe: 4