Chicken & Mushrooms With Creamy Dijon Sauce

From: duonyte

On Mar 31, 2009

We enjoyed this for dinner with mashed potatoes. I used skin on bone in drumsticks and thighs, and increased the amounts of other ingredients. However, I used only 1 tbl of dijon. The sauce tasted too strongly of mustard for us, although it tasted good over the chicken and potatoes. I would reduce the amount next time. Also, to thicken, I stirred in a large spoonful of ricotta cheese - it blended in beautifully with the other ingredients. I used dried mushrooms, the soaking liquid, and some canned mushrooms, as I had no fresh. All in all, a very nice recipe.

From: BakinBaby

On Mar 3, 2009

As usualy, Breezer has stepped to the plate on this one. Made for company and they tottalyyyyyy love it.

From: Boomette

On Dec 28, 2008

This is so yummy. I love the taste. I used the thyme and rosemary. I used a little bit of extra virgin olive oil. Instead of cooking sherry, I used unsweetened apple juice. It worked perfectly. I reduced the Dijon mustard to 1 tablespoon. And I didn't thicken with cornstarch. Thanks Breezermom. Made for Zaar Star Game

From: Debbie R.

On Oct 18, 2008

The sauce has a good flavor, as do the chicken breasts themselves. I would have liked twice as many mushrooms, though. I also think I would use a different cut than whole breasts because they came out dry. It was hard to judge when they were done.