Reviewed: Feb. 10, 2008

I love this. I have made it so many times, and it remains a favorite. I use fresh finely chopped onions instead of dehydrated. The sauce is so good! Let it sit mixed together in your fridge for a a couple of hours or more to truly "blend".

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ambibambi

Cooking Level: Intermediate

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Reviewed: Feb. 4, 2008

Used half yellow mustard and half dijon mustard. Added garlic salt and onion powder in lieu of onion flakes. Cooked the chicken in the bacon drippings. Fabulous.

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The Prothro's Kitchen

Cooking Level: Intermediate

Home Town: Scottsdale, Arizona, USA

Living In: Austin, Texas, USA

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Reviewed: Jan. 31, 2008

easy and very good. I didn't have corn syrup or onion flakes...so I omitted the syrup and sauteed some sweet onions and it turned out great. One of my faves!

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Janette1973

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Reviewed: Jan. 30, 2008

I thought this was just okay. I won't be making it again as my husband didn't really care for it and neither did I.

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sweetiecal

Cooking Level: Intermediate

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Reviewed: Jan. 29, 2008

outstanding flavor with the honey mustard sauce.

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IBRG

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Reviewed: Jan. 28, 2008

So yummy.. we loved it, a new favorite for us even my husband doesnt like honey mustard very much and he love it.

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RACHELLEPCOOPER

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Reviewed: Jan. 23, 2008

Family loves it!

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Luv2Bake65

Cooking Level: Intermediate

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Reviewed: Jan. 22, 2008

I think I did something wrong. It tasted very much like mustard. I only added 1 Tbsp of corn syrup because of other reviews. And kept everything else the same. It was ok. But I would rather go to the resturaunt. I might try again?.?.

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ASERGEANTSWIFE

Cooking Level: Intermediate

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Reviewed: Jan. 17, 2008

This one's a keeper. We were surprised at how good the sauce was.

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Karine

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Reviewed: Jan. 9, 2008

The honey-mustard sauce was AMAZING! I'll be making that just to have on hand. Yum!

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Shades of Green

Cooking Level: Intermediate

Living In: Highlands Ranch, Colorado, USA

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Reviewed: Jan. 9, 2008

Love this recipe, thank you!

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Erik

Cooking Level: Intermediate

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Reviewed: Jan. 9, 2008

I have been making this recipe for a couple of years. I think it is great! It takes a little while to pull together so don't make it on a busy night. I never add the corn syrup. I don't think it needs honey and corn syrup. It always turns out moist and has tons of great flavor.

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amy beth

Cooking Level: Intermediate

Home Town: Nashville, Tennessee, USA

Living In: Hermitage, Tennessee, USA

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Reviewed: Jan. 7, 2008

This was so good! I didn't even have fresh mushrooms so I used canned, and it still tasted so great!

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Wendy B.

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Reviewed: Jan. 5, 2008

like others i thought the sauce was a little sweet. next time i think i won't add as much corn syrup. but it was really good otherwise and will make again

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Lani O

Cooking Level: Intermediate

Home Town: Pukalani, Hawaii, USA

Living In: Laie, Hawaii, USA

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Reviewed: Jan. 5, 2008

This is a wonderful chicken dish. The whole family enjoyes it. We like to add sliced scallions on top after its been cooked. It goes great with garlic mashed potatoes. Thanks so much for sharing.

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GARGIRL01

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Reviewed: Jan. 2, 2008

This is wonderful. Enough said.

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TAURUSGIRL

Cooking Level: Intermediate

Home Town: Midland, Texas, USA

Living In: Tulsa, Oklahoma, USA

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Reviewed: Jan. 2, 2008

I have made this several times and my family loves it.

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TommyJ95

Cooking Level: Intermediate

Home Town: Pewaukee, Wisconsin, USA

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Reviewed: Jan. 1, 2008

Pretty good! The chicken was very flavorful. I didn't use mushrooms or corn syrup because I was out of both. The honey mustard sauce was a little too mustardy as a result. If you omit the corn syrup completely I would add a little more honey to the sauce. Next time I think I'll just try using prepared lowfat honey mustard instead to lower the calories.

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JENELLEBELLE

Cooking Level: Intermediate

Home Town: Macomb, Michigan, USA

Living In: Lansing, Michigan, USA

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Reviewed: Dec. 23, 2007

This is the second time I made this dish. I followed the recipe exactly, but didn't want to cook the chicken in so much sauce, so I poured half the sauce on top the chicken to bake the first time and froze the rest. I just used the second batch last night and this time it was better. I sauted the chicken in bacon grease, then added maybe 1/2 T worcestershire sauce and a tablespoon of bourbon, and cooked it until it was a nice brown color. Popped it in the oven with only a little grated swiss and cheddar. Served it over linquini with the pan drippings poured on top. Everyone loved it. Next time I'll probably skip the corn syrup, or drastically reduce it.

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