Chicken With Garlic Cream Sauce

From: The Flying Chef

On May 20, 2008

This was gorgeous!!! I did what JustJanS had suggested and added white wine as well as stock and it was lovely. I absolutely loved how quick this was to prepare with wonderful end results. I used double cream as listed but still found the sauce a little thin so I thickened it up at the end with a little cornflour. The sauce for such a few ingredients was full af flavour and complimented the chicken perfectly. A super, quick, easy and very flavousome recipe that I will definitely be making again soon. Thanks for posting Mandy

From: LifeIsGood

On May 9, 2008

This is great. We loved the flavor of the sauce. It had just enough garlic and the mustard was not an overwhelming taste (which sometimes happens). The sauce is also lovely over vegetables. I loved the fact that I could whip this up in about 15 to 20 minutes. My only problem is that my sauce didn't get very thick (if anyone has a suggestion, please zmail me!) so it 'ran' all over the plate instead of staying over the chicken. Thank you for posting such a flavorful and easy recipe!

From: Charmie777

On Jun 15, 2007

Very good. I used half and half for the thickened cream. I also did this with thin pork chops...my hubby was fussing cuz the boys ate all the chops and he didn't get seconds!!

From: jennifer in new jersey

On Mar 15, 2007

excellent and simple. even more simple than the recipe looks. made this tonite for my 3 yr old daughter and i. the store didnt have organic chicken so we used organic turkey strips and just followed the recipe. also wasnt sure what thickened cream was so used organic whipping cream. it probably didnt come out as thick as it should have due to that but that didnt take from it at all. we served it over whole wheat wide egg noodles. i will definitly make this again. i was a bit hesitant as i dont like mustard sauces but it is just enough to give the dish a nice depth. thank you for sharing!