Reviewed: Mar. 9, 2012

This is very good. I made it like Marnie and added 1 cup chicken broth and more flour to make a gravy. Chopped up the chicken in bite size pieces and spooned over puff pastry shells. Sprinkled with chopped fresh chives.

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Reviewer:

Mary Beth

Reviewed: Jul. 7, 2011

very good. i added salt and pepper and garlic and onion powder and basil to the flour. since i did not have dijon mustard i substituted spicy brown instead. served the sauce over pasta and topped with parmesan cheese. i will definitely make this again.

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Reviewer:

Maggie

Reviewed: May 18, 2011

I love mushroom chicken dijon and I would have never thought that I can make it. Not a big cook. But this tasted so good and i made it twice already.

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Reviewer:

tommyinnyc

Reviewed: Sep. 8, 2010

Use 1 c. 1/2&1/2 plus 1.5 c chicken broth. Add slurry (fat&flour) to thicken. Add chopped onion & garlic after sauteing the chicken 5 mins. Add white win, chicken broth and slurry to thicken instead of cream.

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Reviewer:

Bonni

Home Town: West Linn, Oregon, USA

Reviewed: May 8, 2010

I gave this 2 stars because like some other reviewers have said, the measurements are way off. There is WAY too much cream! And I had to cook my chicken a lot longer for the mushrooms to be tender and the chicken to be done. I was not impressed and had to do a lot of changes to the recipe.

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Reviewer:

SouthAfricanSweetie

Cooking Level: Intermediate

Home Town: Johannesburg, Gauteng, South Africa

Living In: Washington, D.C., USA

Reviewed: Apr. 17, 2010

I gave this only 3 stars because the measurements are way off and don't translate well when you increase the amount of servings. I increased the amount to 4 servings and it asked for 1/2 pound of green onions which is a lot of onions and a full 6 cups of heavy whipping cream which is way too much whipping cream. In fact all I used was a pint and I thought that was a little too much. This is a delicious recipe, but not written for a beginner which is a shame because it is actually very easy to make, but only if you already know by looking at the recipe that the measurements are all wrong. Because of this I gave it a poor rating.

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Reviewer:

Ottaluna

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

Reviewed: Jan. 7, 2010

My husband just loves this one! We usually make it with chanterelle or shitake mushrooms. Sometimes we serve it over rice, other times just on its own. It is a very easy and yummy recipe.

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Reviewer:

Emily

Cooking Level: Intermediate

Home Town: Bristol, Wisconsin, USA

Reviewed: Dec. 26, 2009

I used Marni's recipe (posted March 10, 2008 in the comments and it came out amazing. I'll be cooking this again!!

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Reviewer:

gerber

Reviewed: Dec. 22, 2009

I have to give this four stars only because I did not follow the directions completely due to lack of some ingredients. I seasoned my flour with Thyme, Garlic, salt, pepper and Marjoram. I also did not have any green onions on had so used regular onions. For the sauce, I had made a veggie casserole and had a little of the filling left. So my sauce consisted of RF mushroom soup, sour cream from the casserole and mushrooms, onions,dijon mustard and chicken stock. This came out amazing. The taste was wonderful and I would have rated it five stars but like I said I just hadn't made it per the recipe. But I will be making it again and I will re-rate once I have all ingredients on hand. But I think if you are creative this is a great start and you can really play with it to suit your own taste. YUMMMMMMY!

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