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

Page 77

Cuisine: German/Austrian/Swiss | Course Type: Main Courses

(1 review)

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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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