Reviewed: May 22, 2012

I agree with the majority of reviewers that this recipe needs a little "something" to build on the basic recipe. I added salt, pepper, and then a little sherry to the sauce. Hubby loved it! Can't wait to make it again. Next time I think I'll add some sweet vidalia onion.

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Reviewer:

Eydiebug

Reviewed: Jan. 10, 2012

Love this dish!!!! My 10 year old finicky eaters love it too! The sauce is what makes the dish stand out. I've used both the stone ground mustard and smooth dijon (I do NOT tell my kids there is Dijon mustard in it, they wouldn't eat it!). Both mustards create equally as tasty results. Really!! The stone ground makes it a tad more flavorful. Always double the sauce, since there isn't quite enough to put over potatoes, rice or noodles. This is one of my favorite recipes and I'm so thankful to have found it. I'm an above average cook and know basic sauce techniques. I haven't tried other suggestions to use olive oil I stead of butter; I'm afraid to change the recipe as it's great as is. I like other reviewers input on adding seasoning to the chicken prior to frying. NOTE: tastes way better if you use the jarred condensed chicken broth (you add tablespoon to a cup of water. It is not bouillon! It's called "Better Than Bouillion", I think. You refrigerate the paste after opening. This dish gets a richer flavor from this broth, as opposed to canned or cubes versions. I also cook at 350 for at least 15 minutes after browning chicken. Modern ovens don't allow such low heat as recipe calls for. Plus, I want to ensure chicken is cooked through. Great with fingerling potatoes, green beans and a salad! Tastes even better the next day, reheated!! Thanks again for a staple recipe we will continue to make! I'll try the white wine reduction to reduce amt of cream.

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Reviewer:

Redgreen13

Cooking Level: Intermediate

Living In: San Clemente, California, USA

Reviewed: Jul. 16, 2011

Excellent - you might want to use the sauce over a ham steak also

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Reviewer:

saleboter

Cooking Level: Intermediate

Home Town: Carmel, Indiana, USA

Living In: Gainesville, Florida, USA

Reviewed: Apr. 18, 2011

Delicious. If the chicken pieces are not the same thickness, it may be good to flatten or otherwise trim so that they cook evenly. I added a tiny sprinkle of poultry seasoning to the chicken, but it really wasn't needed. The butter, mustard, and cream added plenty of flavor on their own.

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Reviewer:

BARNKITTY

Cooking Level: Expert

Reviewed: Jan. 16, 2011

My family loved it but I added course salt and pepper as I browned each side of the chicken. I will make this again the same way except I will add a little white wine when deglazing the pan for depth.

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Reviewer:

Lisa Kelly

Reviewed: Dec. 2, 2010

Home run with my family, will make again in the future.

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Reviewer:

chrissmoore

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Fort Worth, Texas, USA

Reviewed: Nov. 10, 2010

Amazing, My family loved it

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Reviewer:

IzzI

Cooking Level: Expert

Reviewed: Jul. 1, 2010

We ate it, but we weren't crazy about it.

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Reviewer:

SCIngram

Cooking Level: Beginning

Home Town: Charleston, South Carolina, USA

Living In: Baltimore, Maryland, USA

Reviewed: May 30, 2010

Yum! Added mushrooms to the sauce. It was a hit!

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Reviewer:

sleepytimeseekers

Reviewed: May 17, 2010

With a few modifications you can lighten this up and make it tastier too. First of all, lose the butter and replace with canola oil, then replace the half-and-half with the fat-free version. Now, brown a chopped onion with the chicken, and use some salt (I use lite salt) on the chicken too. Finally, salt the sauce in step 3 to taste, and add some garlic powder too (try 1/2 tsp to start). Suddenly a bland and fattening dish becomes healthy, and the flavor really pops out. Enjoy!

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