Loved it! Great taste. Can take or leave the walnuts though.

Made this for supper the other night and already had the chicken cooking when I realized I didn't have any applesauce. I used peanut butter instead and hoped for the best. It still turned out pretty good but I can imagine it with the applesauce, mellow and sweet. I also added a small can of sliced mushrooms to it. I will make it again, with or without the applesauce!

This was really good. Slightly sweet from the onion but also savory. The sauce was thicker than I thought it would be - a nice consistency.

Followed recipe as written. Very strange taste, not at all to my or my familys liking. Definitely would not make again.

I used the ingredients and amounts in the recipe, except for using two chicken breasts. I pounded them lightly to make for equal thickness, and an instant-read thermometer reached 180 degrees in about 3 minutes per side. I sweated the onion, sliced very thin, in the remaining butter for a couple minutes before adding anything else to the skillet. Made the onion a bit sweeter, and a little easier to digest. For the mustard, I used half Grey Poupon Country Style, and half Mister Mustard, an extra-pungent Dijon-style product. Next time, I'll probably forego the Mister Mustard, and use just a bit less mustard overall -- The mustard's piquancy was quite pronounced, though pretty well balanced by the sweetness of the applesauce. Next time I think I'll also increase the amount of wine and cream to maybe 1/3 cup each. Reason: The sauce, though very tasty, became quite thick, and really ceased to be "saucy". I'd like it somewhat thinner. The walnuts added a really nice crunchy texture. I wouldn't hesitate to make this for company!

Pretty good! Definately use a red onion, it gives a little bit of sweet to offset the strong mustard! I used dijon mustard, and it was still quite pungent. Maybe using less mustard, and somehow incorporating bacon would make this a 5star, but as is a great 4 star. Thanks!

I've been looking to add a little excitement to chicken and thought this recipe was outstanding. The only change I made was to leave out the walnuts as I'm not a fan. Thanks for sharing, I will make this again.