I had a large bag (Purdue frozen) chicken tenders - 2.5lbs, but I didn't double the sauce, I just used 1 c of chicken broth vs. 2/3. Also, I didn't have country Dijon, so I used some regular with spicey brown. Once the sauce thickened, I put the chicken tenders back in the pan to cook with the sauce while my pasta finished cooking.
My husband thought it was salty, but I'm not sure why. I though it was ok, but it needs something. I'm thinking maybe using regular yellow mustard next time. But there will be a next time as it was a nice change from my other chicken tender recipes.
One of my favorites since 1998
If you love tangy with a bit of sweet and sour, this is the recipe for you---Love this dish!
Standard for Years!
This is a staple of our family dinners. One of my very favorite recipes!! There is none better!
My family loves this chicken and requests I make it often. It has such a yummy flavor. We put it over brown rice and I use wheat flour instead.
I added some chopped fresh rosemary and served over bowtie pasta. It was delicious.