I made this recipe tonight. It met with approval. (Also, the cat liked it.)
I make almost the same thing with chicken breasts, only no dijon mustard. I think next time I’ll try that.
Last week I made shrimp and angel hair pasta. I used the same recipe for the sauce that I use for escargots. It’s nice how a recipe for one thing can work for something else.
Did you use the coconut milk, or did you go with the cream/half and half as the TJ’s recipe states?
I used heavy cream.