This recipe is requested a lot by my friends. I've finally written it down as a proper recipe.Sauté the garlic slowly so that the flavor is transferred to the oil. Fry the chicken very well, to the point where you think it's almost burned. The mustard sauce can be used for pork, fish and so on too. For 4 servings. Recipe by Chako@hokkaido

It's amazing what a little dollop of mustard can do. There's an old saying that mustard's original use in the Middle Ages was to disguise the taste of rotting meat. I don't really believe that, but if that was the case then this powerful little condiment has come a long way. In this dish, a little Dijon elevates a basic cream sauce to something pretty spectacular. So much bang for so little effort. Gotta love it.

This the best Marsala Chicken that I have ever made / eaten anywhere. Recipe calls for Mascarpone cheese, but cream cheese worked very well.Cooking Note: When dish is almost ready, taste it and if it feels as if it might need something, add more 1 - 2 tablespoons Dion Mustard and then taste it again, usually that's all what it takes!

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

I wanted a way to use up a lot of grainy mustard.There's a lot of moisture in the chicken meat so you just need a little oil!Honey burns easily, so please watch the pan and adjust the heat!If you put a lid on while you are frying the chicken they will cook faster, but they'll also get a bit watery, so please turn up the heat to high at the end to evaporate that moisture. For 2-3 servings. Recipe by *yuki*

I had a delicious chicken with cream sauce at a restaurant, so I wanted to recreate it at home.Slowly stir the sauce constantly.This cream sauce can be used for stews, dishes baked au gratin, and pastas. Recipe by Tomomaki0313

This recipe uses the same amount of each ingredient for the seasoning. So it is easy to remember and does not take much time to cook. It is perfect for a busy morning. Recipe by kokoyaai

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