Reviewed: May 20, 2009

Very good recipe! The chicken was moist and flavorful. I was really excited to make this dish because I had just bought a basil plant, parsely plant, and chives plant! How perfect! I served this over minute rice.

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MOLLE888

Cooking Level: Intermediate

Home Town: Bethesda, Maryland, USA

Living In: Fairfax, Virginia, USA

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Reviewed: May 8, 2009

This is good, and really simple. I made it using fresh herbs from my herb garden and it was great. I've made it twice-once for company and once as a quick dinner on a busy day. Worked for both!

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Angela

Cooking Level: Intermediate

Home Town: Puyallup, Washington, USA

Living In: Gettysburg, Pennsylvania, USA

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Reviewed: May 7, 2009

This was very good! My husband loved it. I didn't have lime juice, so I used lemon juice. I didn't have fresh herbs. I used 1 1/2 tsp. dried parsley and 1/4 tsp. dried basil. I didn't have dry chives, so I used 1 tsp. minced garlic. I sauted the garlic in the pan until golden brown after I removed the chicken breasts. Then I added the rest of the ingredients. I love Dijon mustard, so I used about 2 to 3 tsp. I served this with roasted potatoes and mixed vegetables. I will definately make this again. Thanks so much for this wonderful recipe. I liked the runny sauce. I had no desire to thicken it! It made it nice and light.

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Starre

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Reviewed: Mar. 8, 2009

Prepared as directed. (I have lime.) Very good. Slightly tangy. Herbs combine well with the lime and mustard. May do better to brown the chicken breasts, each side, then add sauce to skillet with chicken and simmer till chicken is done. That would infuse the chicken with added flavor. Use corn starch mixed with a little water to thicken sauce.

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Shrike

Cooking Level: Expert

Home Town: Pasadena, Texas, USA

Living In: Dallas, Texas, USA

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Reviewed: Jan. 20, 2009

The whole family loved this, even my picky 3 and 5 year old kids. I winged the sauce a bit, subbing lemon juice and eyeballing the spices (I used dried). No chives. I also doubled the sauce, and it was wonderful on the spinach I made on the side. Easy weeknight recipe with ingredients I usually have on hand. Thank you for the recipe!

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LOVELEIGH98

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Reviewed: Jun. 8, 2008

Like other reviewers, I added a splash of white wine vinegar and used lemon juice instead of lime juice. I also find I like the taste of this sauce better with spicy brown mustard than with dijon mustard. I also used dried herbs rather than fresh, and I let the sauce simmer for a while to reconstitute the herbs and reduce the sauce. This is a very easy and tasty chicken recipe that uses ingredients most people already have on hand. I've made this several times and it always hits the spot.

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Cooking Level: Intermediate

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Reviewed: Feb. 11, 2008

This was okay. I added a tablespoon of white wine (made this for 2) and it give it a little zing. It was pretty watery though. I probably won't make it again.

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kimiko611

Cooking Level: Intermediate

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Reviewed: Sep. 4, 2007

Like this recipe, but it tasted to much like the mustard so my suggestion is to change the serving amount by 1/2 same with the herbs, they have a very strong taste all together, but other then that it was good.

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Elizabeth

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Reviewed: Mar. 10, 2007

this chicken was wonderful! i made some changes though,i used lemon juice insted of lime and i also added a half cup of white wine to the sauce. oh i also used lemon pepper instead of regular.i served it over buttered noodles and it was a hit. everyone had seconds and there was no leftovers. thats when you really know its a hit

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