Reviewed: May 23, 2008

We really liked this. I halved the chicken (and kept the sauce the same) and used sour cream instead of yogurt. I served with black beans and rice and it's definitely a keeper! I eliminated the butter (used cooking spray) and it's a REALLY healthy recipe!!

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Stephie

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Reviewed: Apr. 28, 2008

This was good, but I think I might enjoy it better on the grill next time. I doubled the sauce as some other reviewers recommended. I cubed the chicken up and served it with corn and rice. Tasty sauce.

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PAMANTHELA

Cooking Level: Intermediate

Living In: Warwick, New York, USA

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Reviewed: Mar. 1, 2008

Not bad, but won't make again

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allrecipesrocks

Cooking Level: Intermediate

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Reviewed: Jan. 6, 2008

This recipe was wonderful! The Dijon mustard/salsa combo was excellent! The marinade should definitely be doubled though. It was a great twist on chicken, and so easy!

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K. Spousta

Cooking Level: Intermediate

Home Town: Lake Elsinore, California, USA

Living In: Saint Joseph, Missouri, USA

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Reviewed: Jan. 4, 2008

I doubled the recipe, but used the original amount of Dijon mustard. Even then, the mustard was a bit strong... I chopped up the chicken and served it fajita-style with Mexican rice and refried beans. Bachelor friendly

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jmoon

Cooking Level: Beginning

Home Town: Chicago, Illinois, USA

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Reviewed: Dec. 19, 2007

Great low calorie dish. I cut my chicken breast into bite size pieces, doubled the marinade but only used half of it to marinade it so I would have enough to make a sauce. I would cut down on the mustard the next time.

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Winelover813

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Porter Ranch, California, USA

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Reviewed: Dec. 19, 2007

I really love this meal. The flavors all mixed so well.We had it with mashed potatoes and man mik those two together A+!

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Katy

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Reviewed: Apr. 11, 2007

It was very good, although be wary of the spice level of the salsa you use. We used hot, because we love hot, but mixed with the dijon and it made it too hot.

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NicoleH

Cooking Level: Intermediate

Home Town: North Bay, Ontario, Canada

Living In: Toronto, Ontario, Canada

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Reviewed: Mar. 31, 2007

It was pretty good. We doubled everything for the marinade except for the mustard and my fiance still found it to be too mustardy. If we made it again, we would probably use a quarter of the recommended amount of mustard.

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trantjd

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Reviewed: Jan. 12, 2007

I gave this recipe four stars. For the salsa, I used Fresh California Salsa from this website. I feel that it really improved the flavors. d I really don't think that the recipe would have been as good if I didn't make the fresh salsa. Just make sure you add enough mustard, it really makes it more creamy. This is a wonderful, yet healthful, recipe.

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baberuth1

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Reviewed: Sep. 19, 2006

This was pretty mustard-y. I would decrease the mustard and increase the lime and salsa. Otherwise, it was tasty and easy.

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KATER-SKATER

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Reviewed: Sep. 8, 2006

I would give this 3.5 stars. It was ok, but nothing outstanding. I wouldn't mind trying it again, but with shredded chicken, and use it with the salsa sauce in tortillas. I may give it a whirl, but probably not. Thanks anyway.

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Caroline C

Cooking Level: Expert

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Reviewed: Aug. 13, 2006

Even though I halved the mustard and doubled the salsa, my family did not like this and complained about the "mustard chicken". Very strong.

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Melissa

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Reviewed: Aug. 4, 2006

This was so good my husband (who dislikes chicken) suggested that I rate it. I didn't have plain yogurt on hand so I used sour cream instead - very tasty and easy dish!

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JESSICATHOMAS

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Reviewed: Jul. 6, 2006

I used the marinade to make BBQ chicken sandwiches, verry good!

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DMAUBERT

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Reviewed: Jun. 26, 2006

Very tasty. I used a non stick pan so there was no need for the butter. I also pounded the chicken flat and let it marinate for several hours. The dollop of plain yogurt was really tasty on top with the sauce. Fast meal.

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LindaT

Cooking Level: Expert

Living In: San Jose, California, USA

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Reviewed: Jun. 17, 2006

I loved the flavors in this marinade. I definitely agree with previous reviewers on two points: the recipe just doesn't make enough marinade, and use less dijon. Here's what I did: I marinated the chicken according to the recipe. Then, instead of following all the complications of boiling the marinade, etc, I simply mixed up more marinade, warmed it in a separate pan from the chicken, and poured it one top of the chicken before serving. I also used sour cream instead of yogurt, and LOVED it! My husband and I couldn't wait to eat the leftovers. Goes GREAT with Mexican Rice III from this site.

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AEVANS28

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Reviewed: May 2, 2006

Easy and very tasty, though I think I overdid it on cutting back the mustard and increasing the lime! I cut the mustard in half while doubling the lime, and it was very tart, but still good. Next time I will still cut the mustard back to 1/2 because my husband is not a mustard fan, and will increase the lime by just 1/2 instead of doubling it. Works SO MUCH better if you use chicken tenders or pound your chicken breast flat before cooking. This way you don't have to cook it as long and the sauce doesn't overthicken and burn. Served with spanish rice and green bean casserole to make it a kid pleaser. Will definitely make it again.

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busymama

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Reviewed: Apr. 21, 2006

We really liked this recipe. I scaled it down to just 3 serving but kept the same amount of marinade. Next time, I may even increase that amount because the marinade is so good! I took someone's suggestion and served with Cuban rice and beans but next time will probably serve over white rice.

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MaggieMay

Cooking Level: Intermediate

Home Town: Little Silver, New Jersey, USA

Living In: Long Island City, New York, USA

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Reviewed: Feb. 24, 2006

I took some liberties with the measurements in this recipe, but the end results were delicious. I added a little less mustard than what it called for, left out the yogurt and sliced the chicken into strips before I sauted them. They turned out moist and tender and completely delicious. Thanks for a super recipe.

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