I made some basic substitutions- garlic for shallot, white wine for vermouth, dried for fresh parley, beer & brat for stone ground mustard- and I didn't bother with the flour. It was great! We served it over white rice with raw spinach and loved it. The sauce had good mustard flavor without being overpowering. I wasn't sure about the lemon, but was happy I added it.
I doubled the sauce, cooked some penne pasta, and added that to the chicken and sauce. I didn't have a shallot, so I diced half a small onion. Skipped the vermouth, and just doubled the chicken stock, and omitted the parsley & lemon altogether. Served it with garlic toast. Everyone LOVED it! I did cut back on the stone-ground mustard a little, since it looked like it would overpower the sauce, but now I wish I had used the full amount. (it could have been a bit 'mustardier') Be sure to let the chicken get browned! This will be a regular in our family now.
Hot Ham & Cheese Party Rolls
1 can Pillsbury refrigerated Classic Pizza Crust
3/4 lb deli ham (thinly sliced, but not shaved)
12 slices Swiss cheese (thinly sliced)
1/2 cup (8 tablespoons) butter
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1 tablespoon poppy seeds
Preheat oven to 350 degrees F. Coat a 9×13-inch baking dish with cooking spray.
Unroll the pizza dough onto a cutting board and press into approximately a 13×18-inch rectangle. Top with ham and cheese slices. Starting on the longer side of the rectangle, roll up the edge tightly. When you reach the end, pinch the seam together and flip the roll so that the seam is face down. Cut into 12 slices, approximately 1-inch wide. Arrange in prepared baking dish.
Next combine the butter, brown sugar, Worcestershire sauce, mustard, and poppy seeds in a sauce pan over medium heat. Whisk until the butter is melted and the glaze is smooth and combined. Pour evenly over the rolls.
Cover and refrigerate for up to 24 hours or bake, uncovered for 25 minutes until golden and browned. Enjoy!