Mustard & white wine braised chicken from Saveur: The New Classics Cookbook: More Than 1,000 of the World's Best Recipes for Today's Kitchen by James Oseland and Saveur Magazine

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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

  • twoyolks on October 26, 2016

    This was simply alright. The chicken was a bit bland. The sauce wasn't great. The grainy Dijon mustard was just awkward to eat. I much prefer David Lebovitz's version of chicken with Dijon mustard.

  • rpepper on May 28, 2016

    Excellent. This will become a favorite

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