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Poached Chicken with Hot English Mustard

The British traditionally serve freshly prepared hot English mustard with mild-flavored cold meats, such as ham or boiled tongue. We've paired this mustard's piquancy with poached chicken.

Source: Martha Stewart Living, April 2001
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Ingredients

Directions

Cook's Notes

This recipe yields excess chicken stock. The excess can be kept in plastic containers and frozen for up to several months.

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