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?
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)