Reviewed: Apr. 19, 2009

I liked this recipe though I did tweak a little. I too used white wine and added splenda because I had no grape juice. I used regular onions as well. After making the sauce I poured it over the chicken and baked for about 5 minutes. I did end up with a lot of extra sauce...the recipe yields too much for 4 breasts. All in all a decent recipe which I would probably make again

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BAJANCHEF

Cooking Level: Expert

Home Town: Bridgetown, Saint Michael, Barbados

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Reviewed: Feb. 29, 2008

Amazing recipe! Actually made us pause and moan while chewing-- would definately go a little less on the pepper is my only suggestion.

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Reviewed: Aug. 29, 2007

This is a really great chicken recipe. The flavors are wonderful. I salt and pepper to taste on the chicken. With the sauce I think the grape juice is necessary for the flavor. I don't think the wine would taste the same. The chicken is very juicy. My husband loved it, and I will definitely make it again.

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ashley

Cooking Level: Expert

Home Town: Owensboro, Kentucky, USA

Living In: Jacksonville, Florida, USA

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Reviewed: Feb. 10, 2007

My very picky family absolutely loved this. I didn't have white grape juice, so I improvised with a little white wine and some Splenda and some honey! Will make this again and again!

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NurseDuke

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Reviewed: Feb. 7, 2007

This recipe was easy and phenomenal!!! It was a perfect blend of favors; definitely a keeper!

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Erin F.

Cooking Level: Intermediate

Living In: Dahlonega, Georgia, USA

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Reviewed: Dec. 4, 2006

I gave this 5 stars based on my changes, which were minor. First, I used white wine instead of grape juice. Second, I don't trust my oven so I cooked the chicken in a skillet. After it was cooked, I placed it on a warm plate in the oven to keep it warm and prepared the mustard sauce in the skillet, deglazing the pan with the chicken broth-wine sauce. Very, very good.

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