Reviewed: Feb. 14, 2012

I would definitely make this again - flavors are great! Except (hence only 4 stars), I'd saute the chicken just to get some color on it and then use the mix to baste rather than marinade and not assume it needed the whole hour. Mine turned out swimming in a watery juice and the meat was dry the first time.

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Reviewer:

HeidiS

Cooking Level: Intermediate

Home Town: Colorado Springs, Colorado, USA

Reviewed: Feb. 8, 2012

pretty good

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Reviewer:

food guru

Cooking Level: Expert

Reviewed: Jan. 30, 2012

OMG! What a great recipe! I switched the quantities of the apricot jam and the dijon mustard, and it was SUBLIME! I joined this site specifically to comment on this recipe. So so so so good. I would give it 10 stars if I could. I don't even like mustard and I LOVE this sauce. I will make very often, that's for sure. Try it, you won't be disappointed.

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Reviewer:

Louise

Reviewed: Jan. 29, 2012

This was a great variation from traditional honey mustard chicken. My husband enjoyed it and my picky 3 year old devoured it. The only reason it is not a 5 star recipe is that the sauce was too sweet. I added extra curry powder to give it a little kick, but, next time I will cut back on the honey, or the jam. All that aside, it was great and I will make it again.

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Reviewer:

Kim Bishop

Reviewed: Jan. 19, 2012

This was ok; didn't impress me, but was just fine and very easy to prepare. However, I rounded up to 4 stars because I changed the recipe a bit based on what I had on hand and I'm not sure how that effected flavor--used a mustard that tastes more like Chinese hot than Dijon and real Indian masala instead of curry powder, plus used boneless, skinless breasts. I'll keep this in my arsenal for when I really need an easy dish.

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