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Old 05-19-2016, 05:37 PM   #11
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Don't usually use whole grain, usually use the sweet hot. Craig did the shopping last week and he didn't know so he bought the german whole grain and it ended up being a good thing!

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Old 05-19-2016, 06:16 PM   #12
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Ohhhh I'm glad you used the whole grain as it made it so pretty!!
You might want to post the picture here too so everyone can see.

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Old 05-20-2016, 07:39 AM   #13
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Funny thing, when he got home and saw the marinade/sauce, he asked if I had put mustard seed in it this time. I kind of looked at him funny and said no, didn't you realize you were buying whole grain mustard? I think he just saw the shape of the bottle and thought he was buying what we have always bought in the past, the sweet hot.

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Old 05-20-2016, 04:15 PM   #14
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The recipe looks amazing and has my mouth watering. With DW's tongue sensitivity, she couldn't eat this. I could possible cooke chicken sticks for her and make up this recipe for me.

Also, omit the cream and use the remainder of the recipe to brush on and into spiral-sliced ham, again cooked on the charcoal grill between a divided be of coals.

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chicken, chicken mustard fruit, fruit, mustard, recipe, sauce

Chicken with mixed mustard sauce and fruit As requested. I'm using 4 mustards instead of the 3 originally called for in the recipe. I had a little bit of leftover mustard and wanted to use it up. The sauce came out even better this time so I'll probably make it this way from now on. 1/2 cup Dijon mustard 1/4 cup sweet-hot German mustard 1/4 cup whole-grain German mustard (the original recipe just called for 1/2 cup German mustard) 1 Tbsp Chinese hot mustard 1/3 cup honey 1/3 cup cream 2 whole chicken breasts, split, skinned, boned, pounded to even thickness. salt and pepper Mixed fruit of your choice, melons of any kind, kiwi, strawberries. Mix mustards, honey and cream until well combined. Reserve half for later. Sprinkle chicken with S and P, place in a flat pan or plastic bag, add half of mustard combo turning or squeezing bag to coat chicken well. Refrigerate for at least half an hour. When ready to grill, gently pat chicken mostly dry (do NOT remove all the marinade, just get it to where it's not sloppy wet) then grill until done. You can also cook on the stove in a bit of butter and oil, but we like it much better cooked on the grill. Warm reserved marinade over medium heat. Slice chicken, top with marinade/sauce and serve with the fruit. This also works well for pork chops. 3 stars 1 reviews
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