Reviewed: Dec. 6, 2008

Great recipe - thanks for sharing!

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MelindaG

Cooking Level: Intermediate

Home Town: North Bethesda, Maryland, USA

Living In: Walkersville, Maryland, USA

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Reviewed: Dec. 2, 2008

This was pretty good-the chicken was very tender after simmering for so long.

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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: May 4, 2006

The sauce from this recipe is quite similar to that of the great Chicken Dijon recipe at Julio's, a great chain of Mexican restaurants in Omaha, Nebraska. I served this with Lemon Green Beans with Walnuts, another allrecipes recipe, which was an awesome side dish. Next time, I will whip up some rice to go with the beans and chicken, which is how it's served at Julio's. If you trend towards being a picky eater--fussy about something that taste a little exotic or different, maybe this isn't for you; but for everyone else, you can't go wrong! This will be in my regular rotation.

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CURTISLEE

Cooking Level: Intermediate

Home Town: Valley, Nebraska, USA

Living In: Omaha, Nebraska, USA

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Reviewed: Mar. 22, 2006

I thought that this chicken was good but I made some changes to the recipe. I added a tsp of Paula Deen's seasoning salt recipe to the flour (it is 1 cup salt, 1/4 cup garlic powder, 1/4 cup black pepper - keep it in a ziplock bag I use it all the time) which imparted more flavor to the chicken itself. I added a can of sliced mushrooms which complemented the chicken. I also cut back the dijon mustard to two spoonfuls, which was plenty for my tastes. I found this to be pleasantly salty, which comes from someone that hates anything to be too salty. If you're afraid everything will taste too salty I would limit the amount of parmesan cheese, but do use some because it added an added something compared to other dijon cream sauce dishes I have prepared. The whole thing was very easy, and used a lot of ingredients I usually have on hand.

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Jason

Cooking Level: Expert

Living In: New Hartford, New York, USA

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Reviewed: Feb. 5, 2006

Just OK. My wife thought it was way too salty.

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Reviewer:

HUNGRYJOHN

Cooking Level: Intermediate

Home Town: Columbus, Georgia, USA

Living In: Ellijay, Georgia, USA

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Reviewed: Jan. 24, 2006

There was NOTHING wrong with this recipe but it wasn't just exciting enough for us, others may feel different so give it a try, remember that tastes vary.

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Phoebe

Cooking Level: Expert

Home Town: Vancouver, British Columbia, Canada

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Reviewed: Jan. 24, 2006

Really good. My husband is not a fan of mustard--but even he loved this dish.

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DEIRDRES

Cooking Level: Intermediate

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Reviewed: Jan. 22, 2006

My fiance and I both enjoyed this. I served it over egg noodles, and the sauce was very yummy. A definite keeper!

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Steph

Cooking Level: Intermediate

Living In: Hartford, Connecticut, USA

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Reviewed: Jun. 11, 2004

Cooking times were way too long, but over all very tasty!

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RIERUN

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Reviewed: Mar. 23, 2004

I made this tonight - even my 11 year old loved it !

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KACEY01

Cooking Level: Professional

Home Town: Paramus, New Jersey, USA

Living In: Wallkill, New York, USA

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Reviewed: Mar. 10, 2004

This is fantastic served over rice.

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CINDY

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Reviewed: Jan. 18, 2004

Not bad, the dijon flavor is a nice change for chicken. I think it is a must to be served over rice (or noodles) for it to be enjoyed the most. The chicken comes out prety juicy and tender...

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YEVANS

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Reviewed: Apr. 8, 2003

I just love this chicken! It has a great taste and is perfect over rice or noodles.

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CHINADOLL30

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Reviewed: Feb. 24, 2003

It would not have been a terrible thing if this dish had stayed dormant. The sauce was overbearing and seemed to be missing something. It was worth a shot but I won't be making this again.

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LVERNE1

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Reviewed: Oct. 28, 2002

If you are tired of fixing chicken the same old ways then try this dish! Even my two little boys loved it. It's definitely a keeper.

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DONNABART

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Reviewed: Oct. 19, 2002

I dislike the idea of writing a "negative" review, especially since everyone's tastes vary. Although I liked the breaded chicken and the tenderness of the finished product, I have to say that the sauce appealed to neither me nor my husband.

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KDLMOORE2000

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Reviewed: Oct. 7, 2002

Intense flavor! Excellent even before adding the sour cream/mustard "sauce". Quite rich though. Next time I won't add quite so much sour cream. And there will be a next time.........

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KRICKYR

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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Reviewed: Oct. 4, 2002

I think this recipe is easy and delicious. I have made it twice, with great results both times. Next time I will omit or reduce the butter and just brown it in my non-stick skillet. I am forwarding this recipe on to my friends.

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KMILLERKC

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Reviewed: Sep. 19, 2002

Delicious! My husband loved this dish - the sauce was tasty. I did find that the consomme dried up before the time was up for the simmering...so you may want to watch it closely. Overall very good.

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