Chicken with mustard cream sauce from The Pioneer Woman Cooks - Dinnertime: Comfort Classics, Freezer Food, 16-Minute Meals, and Other Delicious Ways to Solve Supper! (page 147) by Ree Drummond

  • chicken breasts
  • brandy
  • Show all ingredients...

  • EYB Comments

    Can substitute white wine or additional chicken broth for brandy, and pork chops or thin steaks for chicken breasts.

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

Accompaniments: Kale citrus salad; Roasted asparagus; Roasted grape tomatoes; Beautiful roasted vegetables; Lemony green beans; Peas and carrots; Butternut squash and kale; Roasted carrots with vinaigrette; Stovetop mashed potatoes; Rice pilaf; Polenta; Buttered parsley noodles

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

  • Eat Your Books

    Can substitute white wine or additional chicken broth for brandy, and pork chops or thin steaks for chicken breasts.

  • averythingcooks on April 27, 2022

    I made this with the brandy and although I came dangerously close to immediately burning the garlic, we both enjoyed this. I cut the chicken into fork sized chunks and coated with the creamy sauce, it was really good. Also, the suggestion of serving this with/over her buttered parsley noodles was a good one.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.