I have a question about the recipe "Chicken with Creamy Dijon Mustard Sauce" from Maria Teresa Jorge. Love this recipe (so tasty!), but the sauce keeps breaking (all the fat separates out). What am I doing wrong?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Suzanne is a trusted source on General Cooking.
The ratio of flour to fat might be off, you need enough flour to absorb the fat or your gravy will break. Chicken thighs can vary as far as the amount of fat is concerned and it's possible the thighs you used were more fatty than those used in the original recipe. You can add a little more flour maybe 2 tsp to the cream and see if that helps. When I make gravy if I don't have the right ratio of flour to fat it will break. I have to make this, had forgotten about it and it sounds delicious.
A local shares her tried and true tips.
Shop Like a Venetian
Your New Favorite Chocolate Chip Cookie
Get Set for the Best
Quick & Easy Fall Weeknight Dinners
Stock Up on Essentials