Chicken Breast with Creamy Mustard and Sage Sauce (Hahnchenbrust in Senf-Salbei-Sosse)

From The German Kitchen: Traditional Recipes, Regional Favorites

Cookbook

Author(s): Christopher Knuth, Catherine Knuth

Page 77

Cuisine: German/Austrian/Swiss

Course: Main Courses

Reviews

1 reviews, average rating 3.0 / 5

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hipcook

11 years ago

★ ★ ★ ★ ★ 3/5

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This recipe is hampered by the lack of any timing on the sauce. It took me more than 20 minutes of simmering for the flavors to come together. I also had trouble with the mustard wanting to fall out of solution. That said, it's a very pleasant cream sauce, with the aromatic sage able to stand up to the mustard flavors. I feel like it needs tweaking, but also that it will be worth it.

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