Reviewed: Apr. 26, 2012

Found it kind of bland, actually, and I use a good strong dijon. I modified the leftovers and found it a real improvement. I melted some cheddar and mixed in an equal amount of dijon, then used this as a topping on the chicken. The cheese-topped chicken over creamy rice (with the celery dijon sauce) with some asparagus on the side was a tasty treat.

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Reviewer:

jgracie

Reviewed: Feb. 28, 2012

It's a great base recipe. I browned my seasoned chicken breast in garlic powder season salt and oregano. Then I browned them in butter. In a bowl I mixed cream of mushroom (didn't have cream of celery) wishersire sauce and oregano with a splash of milk. Pour mixture over chicken simmer for 5 minutes. Then I placed the chicken and cream sauce over the rice and topped with asparagus spears.

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Reviewer:

MEKEKE18

Reviewed: Feb. 9, 2012

This recipe seemed to be missing something. Not that the flavor was bad, but I couldn't taste the mustard. I even added extra mustard. I followed recipe exactly except adding extra mustard and adding fresh carrots and broccoli. I let it simmer a little longer to cook the veggies. Maybe with the addition of some fresh herbs we could call this herbed chicken.

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Reviewer:

firefly

Cooking Level: Intermediate

Living In: Liberty Center, Ohio, USA

Reviewed: Jan. 10, 2012

Decent meal for the time you put in. Per the other reviews I added some worcestershire sauce, and my wife added soy sauce to her portion.

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Reviewer:

Struble87

Cooking Level: Intermediate

Reviewed: Oct. 1, 2011

This was ok. It can definitely be improved upon. It did not come out creamy at all, it was actually runny. Next time I will do the following: Season the chicken breasts, use less water, and more dijon. We'll see how that goes. Otherwise, I loved how quick and easy it was.

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Reviewer:

Aurore-Renee

Reviewed: Mar. 16, 2011

I used chicken broth instead of water, spicy brown mustard instead of dijon. I seasoned the breasts with Paula Deen's season salt and browned in butter. There wasn't one drop left in the pan! My family loved it!!!

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Reviewer:

amymac

Reviewed: Feb. 8, 2011

Substituted Cream of Chicken Soup; followed other reviewers suggestion to increase the Dijon Mustard - used 2 Tablespoons - could have easily used 3; and added a splash of white wine. Very good, will definitely make again!

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Reviewer:

mrsmaz

Reviewed: Nov. 30, 2010

I altered this recipe since I'm a vegetarian and used the Quorn chicken cutlets. It was a a great meal. I used more mustard than called for, and I would definitely put even more in when I make this again.

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Reviewer:

mskreenock

Reviewed: Jan. 14, 2010

Too many good recipes on this site to waste your time on this one. No one in the house liked it.

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Reviewer:

KIM SABB

Home Town: Midlothian, Virginia, USA

Reviewed: Jan. 12, 2010

Turned out pretty good. I did add the worchestershire sauce as suggested by other reviewers, but next time I think Ill double the dijon because the dijon flavor wasn't very strong.

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