This was good and fast. I made a couple changes to it - I used already cooked chicken that I'd cubed, and I used 1 tsp minced garlic and heated them in the skillet until the chicken was warm. I used prepared honey mustard, 1 carb per tsp. It was a big hit here! I'll definately be making it again.
09 Jun 11 by member: dahling130
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I am definitely trying this with Dijon and Olive oil instead of veggie - much better flavor (IMO). Thanks for a new chicken recipe to break up the chicken blahs!
05 Feb 11 by member: dryheatwriter
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Super YUMMO!!!! I used Dijon Mustard, and 1/2c of fat free sour cream & 1/2c of greek yogurt and evoo to cut back calories but it was still FANTABULOUS!!!
14 Jan 11 by member: Taysmama32
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This was really delicious and filling. I used dijon mustard also and it gave it a fantastic flavor. The second time I made it, I added a packet of Splenda when I added the sour cream and it gave it a honey mustard flavor.
22 Aug 10 by member: SarahTa
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I have as yert to try it, but i was under the impression that veggi oil is a no no on atkins especally the enduction phase? am I misstaken?I would rate it higher if a diffferent oil was used
06 Apr 10 by member: Jonathan_66
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Very tasty. I made it with tilapia and adjusted the cooking time accordingly.
30 Mar 10 by member: shawneliz
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i really want to try this! Everyone, if you substitute plain, non-fat greek yogurt for the sour cream you can greatly decrease the calories and fat without losing protein.
10 Feb 10 by member: miss_meeshi
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I think it depends on if you use fat free sour cream. Because it is a cup even low fat might knock it up to yellow.
17 Jan 10 by member: Suzanne164
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Tasty recipe...I used dijon mustard instead of yellow and served this with French green beans.
28 Sep 09 by member: mizski
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hey can anyone tell me why I cant add recipes to my cookbook or my diary thanks so much
02 Aug 09 by member: Glam Girl
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