Reviewed: Apr. 2, 2012

this turned out really good, the sauce had the perfect mustard flavor. I had to use garlic in place of shallots and dry white cooking wine instead of vermouth. I did make the chicken a little different. I rubbed whole raw breast with mild mustard, dipped in bread crumbs, browned in pan then baked while I prepared the sauce. I added a pinch of fresh tyme to the sauce and served over whole wheat pasta. I have been looking for a good mustard chicken recipe since having some at a friends wedding last fall. I've finally found my recipe.

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Reviewer:

firefly

Cooking Level: Intermediate

Living In: Liberty Center, Ohio, USA

Reviewed: Apr. 8, 2011

I made some basic substitutions- garlic for shallot, white wine for vermouth, dried for fresh parley, beer & brat for stone ground mustard- and I didn't bother with the flour. It was great! We served it over white rice with raw spinach and loved it. The sauce had good mustard flavor without being overpowering. I wasn't sure about the lemon, but was happy I added it.

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Reviewer:

Downeast Erika

Cooking Level: Expert

Living In: Portland, Maine, USA

Reviewed: Jan. 26, 2010

I had to improvise with the mustards because I didn't have plain dijon. I used a maple dijon. Everyone love it.

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Reviewer:

SueSLP

Cooking Level: Intermediate

Home Town: Albany, New York, USA

Living In: Manchester, Vermont, USA

Reviewed: Dec. 16, 2009

This combination is amazing. I didn't have vermouth, so I used riesling wine instead. We used thin sliced whole chicken breasts to keep the moisture. Fried on super high heat for a shorter time. Used half butter/half extra-virgin olive oil. Made about double the sauce by doing another set of broth/wine/ after the first reduction, then adding cream to taste.

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Reviewer:

Audrey Jones

Reviewed: Aug. 6, 2009

This was pretty good. I didn't have the dijon mustard so, considering it was still good, I can only imagine it would be even better with it.

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Reviewer:

OneBiteRule

Cooking Level: Intermediate

Reviewed: Mar. 12, 2009

We enjoyed this. I did end up adding a little more broth and cream as I thought the dijon flavor was a bit overwhelming but that solved that problem. I did sub non-fat half n half as I always do for any heavy cream and it was just fine as it always is. Non-fat half n half is such a great product and will reduce the calories and fat in many recipes that call for heavy cream without sacrificing flavor. The lemon juice was nice and added a fresh taste to the mustard sauce.

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Reviewer:

Patti

Cooking Level: Expert

Home Town: Tacoma, Washington, USA

Living In: Lakewood, Washington, USA

Reviewed: Aug. 25, 2008

I tried this recipe out on a few friends for a dinner and got rave reviews. I used a white wine instead of vermouth and 1/2 and 1/2 instead of whipping cream. It was a recipe that I will pull and use over and over.

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Reviewer:

Liz

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Cooking Level: Expert

Home Town: Marquette, Michigan, USA

Living In: Republic, Michigan, USA

Reviewed: Aug. 1, 2008

This recipe was absolutely top notch. I also use the mustard sauce with pork tenderloin.

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Reviewer:

Susan Greenberg

Cooking Level: Expert

Reviewed: Feb. 20, 2007

Wonderful flavor! I found this recipe when I was looking for a chicken/mustard filling for crepes for Marti Gras. This was perfect! I filled whole wheat crepes with this chicken, sauteed spinach and Gruyere cheese and topped them with carmelized onions! The taste was fanastic!

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Reviewer:

Carrie

Cooking Level: Expert

Home Town: Owensboro, Kentucky, USA

Living In: Berea, Kentucky, USA

Reviewed: Feb. 16, 2007

I loved this recipe! The flavors are wonderful. It's great served over rice pilaf or white rice if you prefer. The only things I did differently were that I didn't have a shallot so I used a clove of garlic (I'm a big garlic lover). I also didn't have heavy cream so I used whole milk. I don't think it matters much since you use so little of it. The sauce was still thick and rich and really flavorful. I probably cut a few calories that way. One of these days I think I might try a bit less butter or half butter, half olive oil. Just to see if I can make it a bit more calorie friendly.

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