I bought chicken breasts on sale and wanted use up a half empty jar of mustard. I found a good marinade recipe in a magazine and I modified it.I used a small chicken breast of about 200 g for this recipe. The ◎ vinegar mentioned is a mixture of 2 tablespoons of cider vinegar and grain vinegar. You can use just one kind if you like. Recipe by Sabumochi

One of my favorite sauces. I typically make this to serve with corn beef and cabbage with French bread. It is pretty damn good on anything actually... I've put it on salmon, on any kind of deli sandwich, roast beef... This stuff is great.

I like to use mix of beef and pork mince meet, but you can use any.

So... this one was a quick dinner I had to make up on the go... It turned out quite nice, though.Unfortunately, I forgot to make step-by-step photos, but I'll add them the next time I make it.

Originally "Supremes de Volaille aux Champignons", which means Chicken Breasts with mushrooms and cream. This recipe is from Julia Child's, but I have made a few changes.

I like the fact that chicken breasts are high in protein and healthy, so I use it in many kinds of dishes.It's good freshly made and hot or cold.This dish looks quite luxurious so I originally intended as a dish to serve to guests, but I also make it a lot for everyday dinners, in bentos, and sandwiches.There will be a lot of sauce, so try using it on salad or warm vegetables served with the chicken.If you add grated garlic to the sauce, it will become even more tasty and Italian. So if you like garlic, try with it. Recipe by Tomomikicchin

A traditional recipe from Spanish cuisine. I made it with turkey/chicken meatballs, but the original and tastiest version uses a mix of ground beef and pork, or just beef.

Abundant fresh plums from our neighbors inspired this sauce. Delicious on beef, lamb, pork, or chicken.

This recipe came from my friend Steve. It is really all about the sauce. Absolutely great. Spicy and full of flavor. It really elevates pork.

I've always loved lentils since they're tasty and easy to use; I use them in salads, curries, and a variety of other dishes. This is a standard meal in our home, since even my husband who dislikes beans will happily eat loads of this stew. Served it with bread or rice, since it has the substance of a main dish item.By cooking off the excess fat from the chicken wings by slowly pan frying them over medium-high heat, they will turn out light tasting, and will bring out the flavor of the olive oil. (You could also use a paper towel to absorb excess grease from the chicken.) Add the canned tomatoes after the lentils have become almost tender enough to serve. Recipe by toddchiku

This is all prepared in one pan, once you get the coating of the chicken done. Its a creamy mushroom sauce with crispy coated chicken slices. It makes a great week day meal. Add a salad and potatoes or bread and dinner is served!

You can also enjoy this dish with thick slices of toasted garlic bread. Just pile your chicken sauce on the top of it and eat it by hand.Use low sodium broth if you prefer your dishes a little less salty. Know that as this sauce reduces, the salt flavor will indeed enhance itself. But, we do adore that slightly salty touch!Serve with Green Tabasco.