Comments on: Rice and Mushroom Stuffed Chicken Breasts with a Lemon Mustard Sauce

By: Pam

Pam — Sun, 23 Mar 2014 19:31:20 +0000

Sandee,

Thank you for letting me know! The recipe has been corrected.

Cheers,
Pam

By: Sandee long

Sandee long — Sun, 23 Mar 2014 18:28:42 +0000

I’m excited to be making this to try tonight. I see there is a grainy mustard in the recipe but I didn’t see anything about it in the recipe. Do you add it when you add the sour cream or do you mix it with the lemon juice and chicken broth??

By: Chris

Chris — Tue, 17 Dec 2013 21:39:48 +0000

I was going to ask about the mustard but saw that you use the same coarse mustard that we do, so we’re good. I’ve just come across a few coarse mustards that don’t have a pleasant taste, extra bitter.

By: Pam

Pam — Wed, 11 Dec 2013 02:29:32 +0000

In reply to Amanda.

Amanda,

Thank you so much for letting me know I forgot to add that to the recipe. I have corrected the recipe to reflect the oven temperature… 375 degrees.

Thanks,
Pam

By: Amanda

Amanda — Tue, 10 Dec 2013 23:49:56 +0000

What temperature do you bake the chicken at? Thanks!

By: Jovina Coughlin

Jovina Coughlin — Thu, 05 Dec 2013 14:28:20 +0000

These look delicious. I like that you used a different stuffing mixture.

By: colleen m.

colleen m. — Thu, 05 Dec 2013 10:20:39 +0000

Now this is a happy marriage of flavors.

By: Pamela @ Brooklyn Farm Girl

Pamela @ Brooklyn Farm Girl — Thu, 05 Dec 2013 06:26:18 +0000

Can’t wait to try this, love the mushrooms!

By: Sarah & Arkadi

Sarah & Arkadi — Thu, 05 Dec 2013 04:36:15 +0000

Great looking dish!

By: Joanne

Joanne — Thu, 05 Dec 2013 02:19:40 +0000

I’ve never seen rice stuffed into chicken before! Consider me quite intrigued.