Not too bad. I used boneless, skinless chicken breast and followed the rest of the recipe, except I used sliced almonds. The sauce was a little too thin for me. But, my husband liked enough to save the recipe, so next time I might try to thicken it up a bit. Also, I wouldn't call this recipe "spicy," but more tangy from the mustard and currant jelly. But, really better than I thought it would be!

Reviewed On: Apr. 17, 2009