3 Reviews

I deboned chicken breasts and cut into thin strips to make this recipe rather than using pieces of chicken. I ended up with lots of sauce and in the future would reduce the amount. That said, the mustardy cream sauce is excellent. It has a lot of flavor and went well with the egg noodles. Thank you for sharing your recipe! *reviewed for Spring 2007 Pick A Chef*

0 people found this helpful. Was it helpful to you? [Yes] [No]
Susie D May 20, 2007

Fabulous dish. I decreased the amount of cream by a third (a standard large carton here is 284 ml, which is just over 1 cup), used fairly large onions, and used cut-up chicken breast fillets instead of whole chicken -- but despite these slight changes, I'm still giving the recipe 5 stars, because it's so lovely! The amount of sauce was perfect - and the richness of the cream is offset by the sharp edge of green peppercorns and gentle heat of the mustard. Delicious recipe - very good for entertaining, and surprisingly easy to make. Reviewed for Pick A Chef, Spring 2007.

0 people found this helpful. Was it helpful to you? [Yes] [No]
Syrinx May 18, 2007

I must confess to having an extreme bias here. I am Maki Catta's host mum. He picked the key ingredients -- see his introduction. I suggested onions, green peppercorns and other things to bring it all together. You can adjust the amount of ingredients to suit your taste preferences, but we love it this way. Made and reviewed for Pick a Chef.

0 people found this helpful. Was it helpful to you? [Yes] [No]
Leggy Peggy May 18, 2007
French-Australian Chicken