Reviewed: Nov. 19, 2009

Try adding mushrooms to this one...makes it really good!

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Reviewed: Oct. 28, 2009

I thought it was Yummy. My finicky kid thought it was OK and hard to please husband thought it was good. I added a piece of Provolone cheese on top of each chicken breast and put it under the broiler till melted before I put the sauce on.

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Lynette

Cooking Level: Intermediate

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Reviewed: Jun. 1, 2009

I made several adjustments following other member's advice. I pounded my chicken to 1/2" thick and seasoned with poultry seasoning. I added some kosher salt, fresh cracked black pepper, and seasoning salt. I did not put in the oven. Was very good and we liked the flavor.

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lisa2roberto

Cooking Level: Expert

Home Town: Miami, Florida, USA

Living In: Auburndale, Florida, USA

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Reviewed: Mar. 26, 2009

I rate the recipe as is, 4 stars. However utilizing others comments I made it into a 5 star recipe. Here's what I did to make it extra good... 1.I pounded the chicken to 1/2" thick and seasoned it generously with lemon-pepper 2.I doubled the sauce, I had a little extra, but wouldn't have had enough if I hadn't doubled 3.I added 2 tsp of minced garlic and 2 tsp of minced shallots to the pan once chicken was done cooking, and sauteed til tender 4.I cut the chicken broth down to 3/4 c and added 1/4 of an oaky chardonay 5.I used honey dijon mustard 6.I added provalone to the chicken before putting the sauce over it. I cooked as directed, though my oven would not go that low. It's great to prepare this meal in advance and then pop it in the oven at a higher temp for the recommended time when your ready to eat. My boyfriend loved it, and it was something new to both of us that we both enjoyed.

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tinagail

Cooking Level: Intermediate

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Reviewed: Mar. 8, 2009

LOVE IT! I added dried dill and cilantro to it, and it was fantastic. I also just used milk instead of cream to lower the fat content. I skipped all those pots and steps, I just mixed the sauce, threw in the chicken, and put it all in the oven. I baked it for about 45 min...perfect!!!

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Melina

Cooking Level: Expert

Home Town: Miami, Florida, USA

Living In: Atascadero, California, USA

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Reviewed: Feb. 19, 2009

This is great! I also made these with Wasabi mustard...yum

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Angie

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Reviewed: Nov. 12, 2008

Excellent and easy. Great with beet salad with goat cheese. I just cooked 2 breasts and same amt. sauce, baked at 170. Very moist.

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DANCGBEAR

Cooking Level: Expert

Home Town: Passaic, New Jersey, USA

Living In: Gassville, Arkansas, USA

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Reviewed: Oct. 27, 2008

As is the recipe is a bit bland, I seasoned my chicken with salt, pepper and thyme before cooking, I added an additional tablespoon of the mustard and used heavy cream. The result was a nice dish everyone liked and the sauce was not overwhelming at all, really a nice compliment to the chicken. I will make this again with these changes.

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Suzy Homemaker

Cooking Level: Expert

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Reviewed: Oct. 14, 2008

Really good but does need a little more kick

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Jenny

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Reviewed: Sep. 23, 2008

This is a winner! The taste is wonderful, and it's easy to make! I served it with pasta, but rice would be good too. Definitely want something to soak up the terrific sauce. My family raved about it. I was out of chicken broth, so I used a teaspoon of powdered chicken boullion to one cup of water.

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ceecee62

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Alpharetta, Georgia, USA

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Reviewed: Sep. 2, 2008

Absolutely delicious. I wouldn't change a thing.

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Jennifer

Cooking Level: Intermediate

Home Town: Olympia, Washington, USA

Living In: Seattle, Washington, USA

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Reviewed: Aug. 7, 2008

This is a keeper mainly for the sauce.. I spiced the ckn up but it needed more texture... maybe panko breading next time. My husband raved about the sauce and was eating it by spoonfuls! I added a bit of garlic and jane's mixed up salt to it... mmmm

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mamakeith

Cooking Level: Intermediate

Living In: Palm Springs, Florida, USA

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Reviewed: Jul. 27, 2008

We made this recipe for dinner last night and it was very good. I will definitely make it again! I salted and peppered the chicken before sauteeing it in the butter, just because I always do that. The sauce was really thick, so next time I think I'll add a splash more chicken broth. I served it with buttered egg noodles and green beans. I wish I had doubled the recipe so we could have leftovers today!

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Keri

Cooking Level: Intermediate

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Reviewed: Jun. 15, 2008

my gut told me to dredge the chicken first in flour or bread crumbs before browning, but i decided to stay true (or very close) to the recipe. BIG mistake. the chicken was so, SO bland and tasted like an afterthought. the sauce was really good, and i added a little more broth and half and half once i saw how little it made. the sauce is what saved my rating this a 1 star recipe.

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tunatwist

Cooking Level: Intermediate

Living In: Austin, Texas, USA

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Reviewed: Jun. 14, 2008

As written, this recipe is worthy of two stars, as there is not much flavor going on here. The recipe noticeably is absent of any seasonings, including salt and pepper. With my modifications, however, I'd call this 4 stars--much better. I dredged the chicken in flour seasoned with Montreal Chicken Seasoning before browning, but added no flour to the sauce as I knew it wouldn't be necessary. After removing the chicken from the pan, I sauteed shallots and minced garlic before adding the broth, half and half, some white wine, and the Dijon. As the sauce reduced I added some chopped, fresh tarragon for added dimension and flavor which really worked nicely. I admit the end result was probably a different dish, albeit a better one.

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Apr. 1, 2008

Oops. I forgot that my husband hates condiments. He smelled the mustard and refused to eat it. However, I enjoyed it. It was a little bland, so next time I'll add the onion and some rosemary like another person suggested. Really easy and quick.

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mara t.

Cooking Level: Beginning

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Reviewed: Apr. 1, 2008

I make this recipe often but have a couple of changes. Before sauteeing the breasts I flatten them with a meat mallet to ensure they cook throughout and then salt and pepper them before dipping in flour. I use 1 1/2 T. butter and 1 1/2 T. canola oil for sauteeing the breasts. For the sauce, I add 1/2 c. cooking sherry. This is a family favorite. My kids love this.

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bradentonbuddy

Cooking Level: Expert

Home Town: Dixie, Georgia, USA

Living In: Bradenton, Florida, USA

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Reviewed: Feb. 1, 2008

This chicken was excellent and quick to make. I seasoned the breasts with lemon pepper before pan frying. When the gravy/sauce was ready, I spooned a little over each breast then topped them with a slice of mild white Cheddar cheese. I broiled them until the cheese melted and was bubbling. I served this with rice and used the extra sauce to spoon over the rice.

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