This recipe was awesome. I perked it up a bit adding some honey, using cajun spice instead of creole and only using a bit of the dijon to taste. I served it with chopped peppers, onions and celery and cooked that in the same pan after the chicken was mostly cooked to braise it in the same spices. I added a bit of white wine and chicken broth. And then put the chicken back in the pan to finish cooking. I served this on a bed of rice. It was amazing. Next time I think I may even throw in some pineapple.

Reviewed On: Oct. 29, 2009