Reviewed: Nov. 23, 2009

Very good recipe! I made this dish with chicken breast only. Also, I reduce the butter to 1/4 cup and added 1/4 cup of olive oil.

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Fit&Healthy Mom

Cooking Level: Intermediate

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Reviewed: Nov. 11, 2009

Didn't meet my expectations.

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SEDDY83

Cooking Level: Expert

Living In: Los Angeles, California, USA

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Reviewed: Nov. 2, 2009

A wonderful flavor. My whole family loved it.

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Nicole

Cooking Level: Intermediate

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Reviewed: Sep. 24, 2009

This was really great. we actually grill the chicken ,after marinating it for 3 hours & the flavors were spectacular. It is a keeper for me!

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pmj

Cooking Level: Expert

Living In: Lackawanna, New York, USA

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Reviewed: Jun. 5, 2009

This was really good. My husband AND children loved it...which is rare.

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chzheadgrl

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Reviewed: Apr. 8, 2009

My hubby loved it & wants me to make it every week. Recipe so easy that after one time I've memorized the directions...great meal for busy moms.

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mdyer331

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Reviewed: Mar. 14, 2009

I made this a while ago so I hope I'm rating the right recipe, but the combination of honey, mustard, and curry was surprisingly yummy. Easy to make too.

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Renee

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Reviewed: Jan. 17, 2009

I enjoyed the flavor, especially the hint of curry. It is definitely a good idea to spoon some of the sauce on the chicken afterwards.

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Simone

Cooking Level: Beginning

Home Town: Baltimore, Maryland, USA

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Reviewed: Jan. 16, 2009

I love love love this recipe! Wouldn't do anything to change it!

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Tina

Cooking Level: Expert

Home Town: Morehead, Kentucky, USA

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Reviewed: Nov. 8, 2008

I have prepared this recipe several times. I like it. I used boneless-skinless chicken breasts. I like it extra saucy to add flavor to the rice (I serve it with jasmine rice). My kids even like it and that is saying something.

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NUTTERS23

Home Town: Ferron, Utah, USA

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Reviewed: Oct. 14, 2008

My mother used to make this and it's a regular in my rotation as well. We always made it with boneless skinless chicken breasts and shortened the baking time to about 20-25mins(either flipping the breast or spooning the sauce over at the midway point). I generally use slightly less mustard than honey to suit our tastes and cut the butter by half with no noticeable difference in flavor. Spoon some of the sauce from the baking dish over the cooked chicken, serve with white rice and steamed broccoli..Yum!

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Mermaydn

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Oct. 1, 2008

My dh says… Chicken enough said. But i know he liked it.

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GIRLSCHMOOPIE

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Reviewed: Aug. 22, 2008

My family loved this recipe. The only part I did differently was to use boneless, skinless breasts cut up into chunks (partially frozen makes them very easy to cut). I put the chicken into a 13x9 pan, poured the sauce over and baked at 375F. for about 40 min. Served over jasmine rice with steamed broccoli on the side made a really nice dinner. Thanks for a recipe that I know I'll use often.

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Diana S.

Cooking Level: Intermediate

Living In: Ashtabula, Ohio, USA

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Reviewed: Aug. 12, 2008

I finally had the time to try this receipe. I baked it last night and brought a piece for lunch today and I warmed it up in the microwave and it was very suclent and had slight sweetness to it, not very sweet at all, I might had. Because I don't like too sweet things to eat. I'll give this recipe a 4 because the dijon mustard I thought I had spoiled, so I had to use regular mustard but I'll try it again when I get some good dijon again. I think that will make a big difference. It smelled really good while it was baking but the taste wasn't bad but still wasn't what I was expecting.

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