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The sauce is to die for!...we loved it...I used pheasant breast...they were on the small side so hubby got 2 while I got 1...there was plenty of sauce...I served some on the side for dipping...I did cut the butter down for the foil cooking process...it just seemed way too much...the pheasant came out nice and moist...but the highlight of the dish is the sauce...thanks for posting the recipe...it's a keeper...=)
Linds, this sauce was excellent!! I'm a Dijon mustard fiend, so this was right up my alley. I used large bone-in chicken breast halves instead of pheasant because I don't have a clue where to find pheasant in TX- and the husband probably wouldn't eat it anyway. Increased the cook time to almost an hour and the chicken came out perfect. I'm thinking the sauce would be good over thick-cut boneless pork loin chops, too.