Reviewed: Aug. 5, 2010

Love Love Love it!! Nice tang from the mustard. My only thing would be I would add mushrooms next time! Dee Lish!!

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Reviewer:

Lea

Cooking Level: Expert

Home Town: Cape Coral, Florida, USA

Reviewed: Feb. 12, 2010

This was only so-so and I doubt that I'll ever make it again. Just didn't wow us, but it was fine to eat.

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teffy

Cooking Level: Intermediate

Reviewed: Dec. 6, 2008

Great recipe - thanks for sharing!

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MelindaG

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Cooking Level: Intermediate

Home Town: North Bethesda, Maryland, USA

Living In: Walkersville, Maryland, USA

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

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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Reviewer:

CURTISLEE

Cooking Level: Intermediate

Home Town: Valley, Nebraska, USA

Living In: Omaha, Nebraska, USA

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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Reviewer:

Jason

Cooking Level: Expert

Home Town: New Hartford, New York, USA

Living In: Alpharetta, Georgia, USA

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: Griffin, Georgia, USA

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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