Sautéed chicken with mustard and dill sauce from The Best Simple Recipes: More Than 200 Flavorful, Foolproof Recipes That Cook in 30 Minutes or Less by America's Test Kitchen Editors

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

  • mharriman on October 09, 2018

    This recipe makes a delicious poultry entree, but the directions to sauté the chicken breasts for 10 minutes and then rest them while making the sauce is a marketing attempt to pretend today’s plump retail chicken breasts reach an internal temp of the needed 165 degrees in a short time. Mine were at 80 degrees. I finished the cooking by tenting them with foil in a baking dish, in a 350 degree oven for 10 minutes, while I made the sauce. They were then ready to eat at a safe and proper temp and still juicy.

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.