Reviewed: Jun. 20, 2003

Yummy sauce, Janet. Due to our love of Dijon, I added an extra tablespoon and a small amount of garlic powder. I preferred to use a second pan for the sauce and left the breasts on warm stove with cover. I poured sauce over breasts, then topped with 3T finely grated parmesan cheese and stuck it under the broiler just long enough to melt the cheese. Yummy!

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MAGGIE MCGUIRE

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Reviewed: May 25, 2003

This was okay--I took the others' advice and didn't set the chicken aside and THEN put it in the oven. I took the chicken out of the pan when it was almost done and tented it with tin foil and popped it in the oven (since the chicken still cooks after removed from the pan). I found the sauce really goopy and thick. It wasn't very flavourful and I was a little disappointed. I probably won't make it again.

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Jennifer

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Reviewed: May 12, 2003

I marinated the chicken in mustard and balsamic vinegar overnight. A very good meal.

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schmerna

Cooking Level: Intermediate

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Reviewed: Mar. 6, 2003

Excellent, excellent, excellent. Tasted like something you'd get at a fancy restaurant, and the preparation was easy. Very good served over rice with peas and mushrooms, or try with mashed potatoes.

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JULIEKID

Cooking Level: Expert

Home Town: Cedar Falls, Iowa, USA

Living In: Coralville, Iowa, USA

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Reviewed: Jan. 24, 2003

I must admit, the sauce is even better with sauteed shellfish and served over grilled salmon.

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JEFEAGIN

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Reviewed: Jan. 14, 2003

Very tasty, but my sauce separated when I added the mustard, and turned out a bit goopy. I didn't really understand the purpose of letting the chicken sit on a warm platter for 10 minutes while making the sauce, then in a warm oven for another 10-15 minutes after pouring the sauce on it. I preheated the oven (with the platter) while cooking the chicken. When the chicken was cooked, I put it on the platter and left it in the oven while preparing the sauce. After I topped it with the sauce, I just left it in the oven long enough to make a salad, and I thought it was fine. I'll certainly try the recipe again.

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CSTAPLEY

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Reviewed: Dec. 27, 2002

Sauce tasted wonderful, but I didn't like the temperature. After sitting to the side for 10 minutes, then sitting for 15 minutes at 150, the chicken just seemed to be cold when it was served.

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Ray at NCSU

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Reviewed: Sep. 17, 2002

I really liked this recipe. It was quick and easy and a big hit with my husband and children. I did add a little salt to the sauce but other than that followed the recipe exactly. It was great!

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ALISON K

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Reviewed: Mar. 6, 2002

Used sour cream instead of half and half. Recipe turned out great. Good, quick, and easy. SErved with noodles and asparagus for a good dinner.

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MACANDLIBBY

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Reviewed: Mar. 4, 2002

a very simple and quick dish that tastes great.

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KaperKate

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Reviewed: Feb. 20, 2002

HAD THIS DISH TONIGHT. IT WAS VERY TASTY. SERVED IT WITH RICE AND IT MADE A NICE SAUCE FOR THE RICE. I DID NOT SEASON THE CHICKEN WHEN SAUTEING IT AND THINK I WILL DO THAT THE NEXT TIME. A LITTLE SALT AND PEPPER WOULD ADD A LITTLE MORE FLAVOR TO THE CHICKEN. ALL IN ALL IT WAS AN EASY AND TASTY DISH AND I WILL CERTAINLY HAVE IT AGAIN. THANKS FOR THE CHANCE TO EXPERIENCE ANOTHER WAY TO SERVE CHICKEN.

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PEGGY6026NO

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Reviewed: Feb. 15, 2002

Excellent recipe for the whole family! My children loved the sauce! I served it with noodles and broccoli. The kids dipped the broccoli in the sauce!

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CINDY DIETRICH

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Reviewed: Feb. 5, 2002

This was very good! Husband loved it and so did I. My son also liked it. Will make again.

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TIE

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Reviewed: Mar. 23, 2001

This chicken recipe was excellent! Served it to my husband last night and got rave reviews. This recipe would also be good done with lamb or pork chops. I also sauteed mushrooms and added them to the sauce. Yummy!

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Toni

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Reviewed: Jun. 28, 2000

This dish was wonderful and easy. Cooking the chicken breasts is the longest part of the process, but you want it cooked thoroughly! The butter, as opposed to margarine, makes for a much richer sauce, as does using heavy cream. I served it with broccoli and wild rice - yum!

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