Reviewed: Nov. 12, 2007

I'd say an average flavor. I thought there'd be more of a kick. I ended up doubling the mustard, adding a touch of red pepper flakes, and letting it marinate overnight.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

OHYUMMERS!

Cooking Level: Expert

Home Town: Hamilton, Montana, USA

Living In: Camano Island, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 3, 2007

Got rave reviews from the mouths I fed!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Sandy

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 1, 2007

My husband and I both thought this was okay. My 8 year old daughter did not like. I don't think I will make again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

QUASINAUGHT

Cooking Level: Intermediate

Home Town: Bolingbrook, Illinois, USA

Living In: Sunnyvale, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 24, 2007

This was okay. It made a lot of sauce which I liked, but I found the sauce to be bland. I think it's a great starter recipe and that you should not be afraid to add your own seasonings to it to make it your own. I served it with rice and broccoli.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

jharris

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 4, 2007

My family really enjoyed this recipe. I cut my chicken into chunks and sauteed it with some mccormick chicken seasoning added to it. Once it was done, I removed it from the pan and left it on a covered, heated plate while I made the sauce. I doubled the sauce ingredients to serve this over pasta. I added the chicken back in at the end just to make sure it was still warm enough, but I skipped the baking part. I also added broccoli flowerets into this by tossing them into the pasta water for the last few minutes of cooking time. That added some nice color and additional flavor to the dish. My husband, six year old and four year old all cleaned their plates and they all had seconds too, so I will definitely make this again!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

CTCOOK1

Cooking Level: Intermediate

Home Town: Chicopee, Massachusetts, USA

Living In: Windsor, Connecticut, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 18, 2007

I dredged my chicken in egg and flour and fried it up in a pan. I made the sauce in the pan using the browned bits as a start for the dijon sauce. It is a tasty dish.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Craig

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Fort Myers, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 5, 2007

I made this for my husband and his friend and they ate all of it before I had a chance to taste more than one bite! It is definately one I would try again. I added a little more mustard.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Aleasha

Cooking Level: Intermediate

Home Town: Canby, Oregon, USA

Living In: Aurora, Oregon, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 2, 2007

I don't think I ever make a recipe without altering it in some way (except when I'm baking). This recipe was delicious. The sauce was creamy and smooth, what I would consider comfort food. Was it the most flavoful dish, maybe not, but we all know how to add spices. Spruce it up however you would like and enjoy.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

DANKEL

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 30, 2006

Made exactly to the recipe and felt is needed something...... maybe flavor?

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Elizabeth

Cooking Level: Intermediate

Home Town: Saint Charles, Illinois, USA

Living In: Huntley, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 17, 2006

Pretty good... Leftovers reheated well.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Corrina

Cooking Level: Expert

Home Town: Antrim, County Antrim, Northern Ireland, U.K.

Living In: Indianapolis, Indiana, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 29, 2006

My boyfriend and I finished this off. He's a picky eater and he liked it, alot. I usually worry about the meat/chicken getting done enough when I cook, but it came out perfect in this recipe.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Juliet

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 22, 2006

The chicken was good, and the sauce was pretty good, but together, the two didn't seem to give off much flavor. If I did it again, I would add more dijon.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

April Stevenson

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 16, 2006

This was good! I only made 5 chicken tenders but made the whole amount of sauce. It made a lot of sauce, and it was thick! It got a little too thick actually; I thinned it with a little skim milk and it was still super thick. It makes me think the cream isn't needed- you could probably get the same results with milk. The broth/flour mixture got really thick in the first place. I used half regular dijon and half whole-grain dijon. The mustard seeds gave a nice look to the sauce. A little extra mustard would be good in this. I didn't bother doing the oven thing (what's that about?). Instead I put the cooked chicken on a dish tightly covered with foil until I ate and it worked fine. Served with whole wheat fettucini and Pan-Fried Asparagus from this site.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

What a Dish!

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 15, 2006

I cut the chicken into chunks instead of whole breasts, and didn't put it in the oven afterwards, but this was a great recipe. It really impressed my boyfriend who's a very finicky eater. I will definitely use this again.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Crystal

Cooking Level: Intermediate

Living In: Long Beach, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 7, 2006

The whole family really loved this recipe. I did follow some others advice and added spices while cooking, such as pepper, salt, garlic and onion powder. I cooked the chicken in a skillet then moved it to a plate while I made the sauce then added the chicken back into the skillet and put it on low with the lid, instead of in the oven and it came out really well. I, too, also doubled the sauce which I highly recommend doing. We had it over wide egg noodles.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Tina

Cooking Level: Expert

Home Town: Bedford, Massachusetts, USA

Living In: Fort Walton Beach, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 31, 2006

This recipe was good, but I did follow the others advice to add salt and pepper while cooking the chicken. I didn't have chicken stock, but I did have beef stock and it still turned out fine.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Nathalie

Cooking Level: Beginning

Home Town: Port Credit, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 31, 2006

My family really liked this recipe. I doubled the sauce and served it over egg noodles. It made just the right amount. I ran out of half and half and had to use a little milk and it still turned out good. I did not put it in the oven, I just combined everything in the skillet at the end and let it simmer

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

gypsy725

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 8, 2006

We loved it! Super easy, and it uses everyday ingredients I have on hand. Loved it!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Adrienne

Home Town: Hazel, South Dakota, USA

Living In: Hazleton, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 22, 2006

Very good- my family loved it. My only change was to cook the chicken with garlic and tarragon. Easy and will definitely make again.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Cass

Cooking Level: Intermediate

Home Town: Whitehorse, Yukon, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 17, 2006

Family loved this. Husband said to add it to our menu frequently. My only changes was to add a bit more mustard, sprinkle with bacon bits & mozzarella cheese and broil to melt the cheese. Outstanding flavor!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

HOMERMC

Cooking Level: Expert

Home Town: Queens, New York, USA

Living In: Anchorage, Alaska, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Chicken Dijon

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

My Recipe Box (0)

Something worth saving?

Most Popular Blogs

Recently Viewed Recipes

Top Searches

Email or User Name	Password (forgot?)

Remember me? Join for FREE!