This is my current favorite recipe. I add tarragon (fresh or dried) in the end while I’m adding chives. If it turned out bland for you, you did something wrong because this sauce is the opposite of bland. Follow the recipe!! You should prep everything before you start cooking, even pre measuring the quantities of everything you need. And if your rue flops, take a small scoop of cornstarch, dissolve it in a small amount of water and add the mixture to the sauce while it’s cooking. This works to thicken anything in a pinch!! Arrowroot will do the same. I would not recommend this for beginner cooks, you have to have a good sense of timing for this recipe to turn out and it is VERY involved! But if you are a beginner and want to try it out, remember to prep literally everything and have it within arms reach before you start cooking. And liking or not liking white wine is not important, you don’t taste the wine as if you were drinking it from a glass, it just adds an extra wonderful element to the sauce. I am obsessed with this recipe!! It’s so good and everyone I’ve made it for agrees! And if you want to make it vegetarian I’d imagine portobello mushrooms would be delicious!! And obviously swap out the chicken broth for veggie :)

My husband, who is a picky eater, loiked it! It's a repeat in our house....

The only thing my husband changed was that he put the chicken in oven for a little bit just to ensure it was cooked thoroughly through and we then put the sauce on when we ready to eat ! It was great we bothed loved it !

I pretty much added everything to taste. I used a Sav Blanc that has some acidic qualities and ended up adding more because it makes a delicious sauce. (Also did a little extra mustard and sour cream) I also added some pepper and sage. I accidentally used regular chicken broth but only used 1 can. I think it would have been better with the low sodium but I can't imagine you need more than 1 can. You get so much sauce. I have never really prepared chicken like that before but I thought it had the perfect amount of flour. Mind you I just powdered the surface of the chicken and didn't smother it. I put it with yellow rice and broccoli. I have food for days now. Huge serving. Felt healthy and felt full. Next time if I get the low sodium and continue with my minor tweaks I think it will be perfect. Im also going to try mushrooms next time because I think it would be really good with mushrooms. I really enjoyed this! I also have a lot of extra sauce so I think Ill put it over some pasta.

Loved this recipe! I wouldn't cover the cutlets after cooking while making the sauce, they tend to get soggy and we prefer a crispy cutlet vs soggy/mushy. paired with roasted potatoes and a salad. YUM

I may make it again, but not too sure how I feel about it. It was okay. I couldn't buy dry white wine so I used white cooking wine (not too sure if that lessens the quality of how the dish tasted). The store didn't have shallots at the moment so I used onion instead - which shouldn't have been an issue because I love onion. The first bite took a little bit of getting used to the taste, but after that it was better.

Great recipe. The sauce was great and full of flavor.

Just not good. I did NOT like the mustard-wine combo. I, too, found it bland and floury. I make chicken often and am always trying to find ways to mix it up so my hubby doesn't get "chickened-out." You can find better chicken recipes out there.

Taste like an expensive dinner out. Rich, lots of flavor