This recipe is delicious, and very easy to prepare. Good for when you are in a rush, and need to get things happening in a short time frame. It goes really well with large pasta such as fettuccine.
This is a wonderful recipe. The first time I made it just as written. The second time I didn't slice the breasts but left them whole, topped with a roasted red bell pepper, then smothered all with the sauce. I served this over rice, and it really took 30 minutes or less to make. Thanks for the recipe! - 10 Mar 2008 (Review from Allrecipes US | Canada)
I made this and my family loved it! I definitely recommend it. The only change I made was use sour cream and half & half instead of the heavy cream and it worked just fine. - 30 Jul 2007 (Review from Allrecipes US | Canada)
Really good and unique! A mustard & chive cream sauce...who wouldva thought? We were all pleasantly surprised by this dish! When sauting the chicken, I added some fresh, sliced muchrooms. I added some garlic/onion powder when wisking in the flour and when the sauce was beginning to thicken and it came time to mix in the parmesan and chives, I also added a small jar of diced pimentos for a little additional color. Served all over angel hair pasta. Very good and would make this tasty dish again. Thanks for sharing this Theresa!! - 10 Mar 2003 (Review from Allrecipes US | Canada)