Chicken breasts with mustard sauce from The New York Times Chicken Cookbook by Linda Amster

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • PinchOfSalt on December 19, 2012

    Quick and easy to cook. The cream makes it a splurge. Tasty, though it could have used a bit more bite in the sauce. A pinch of cayenne might have helped. Served it with brown rice, which seemed a particularly good foil for the sauce.

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