Chicken and Mushroom Dijon Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jun. 13, 2011
I thought this was really good! I think one key part is using organic chicken breasts ( they actually have flavor!). Having only Cream of Chicken, this is what I used. I over cooked the broccoli, but other than that, it was really good. I might actually add more mustard next time! Since we avoid excess salt, I didn't add any, but I could see some needing that extra oomph. I'll be making this again really soon, and this time I will plan ahead and have plenty for leftovers!
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Home Town: Chattanooga, Tennessee, USA

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Reviewed: May 2, 2011
This was very good! Substitued one giant, sliced portobella mushroom as that was what I had in stock. It added a hearty flavor. With savory, it needed the usual garlic and also added parsley, chicken broth and a touch of white wine. Will definately make again.
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Photo by Ren

Cooking Level: Expert

Reviewed: Mar. 27, 2011
Dijon took over the flavor too much, so I had split reactions to this dish.
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Photo by Elizabeth Chapman

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Reviewed: Jan. 23, 2011
I didn't think it was that great. I didn't think the dijon mustard worked at all. (And I enjoy dijon mustard!) I would not make this again
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Cooking Level: Intermediate

Living In: Leduc, Alberta, Canada

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Reviewed: Jun. 17, 2010
Great recipe, our preference would be to make a double batch of sauce.
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Reviewed: May 19, 2010
it was really good! I wanted enough for leftovers, but only had one can of cream of chicken, so I used that and one can of cream of mushroom. It was yummy :)
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Cooking Level: Intermediate

Home Town: Glendora, California, USA
Living In: Wilsonville, Oregon, USA

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Reviewed: Mar. 21, 2010
cooked the chicken with fresh garlic cloves and added a cup of cheddar in the final step
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