Reviewed: Apr. 6, 2012

Quick, easy and flavorful!

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Reviewed: Apr. 3, 2012

Would have given it 5 stars but holy pepper! Great recipe and the sauce was excellent. I substituted white wine for the white grape juice and used your standard brown mustard in place of Dijon. The chicken was moist and tender and the sauce was great over the chicken and potatoes I made with it. I will make this again using 1/2 tsp. of pepper and be perfectly happy.

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Reviewer:

justme

Reviewed: Nov. 23, 2011

It was good! Will try it again! We added a little cheese on our chicken then pout the sauce over it!

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Reviewer:

Trimalougab

Cooking Level: Intermediate

Reviewed: Nov. 3, 2010

Very good!!! Like another reviewer, I made this in a skillet. I first cooked the chicken until it was cooked through, and kept it warm in the oven while making the sauce. I used white wine instead of the grape juice and thought the sauce was excellent! If you prep and measure your ingredients ahead of time and have everything ready to go, this goes together really fast – maybe 10 minutes.

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Reviewer:

bellepepper

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Cooking Level: Expert

Home Town: Upper Arlington, Ohio, USA

Living In: Dublin, Ohio, USA

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

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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Reviewer:

ashley

Cooking Level: Expert

Home Town: Owensboro, Kentucky, USA

Living In: Jacksonville, Florida, USA

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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8 users found this review helpful

Reviewer:

NurseDuke

Reviewed: Feb. 7, 2007

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

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Reviewer:

Erin F.

Cooking Level: Intermediate

Living In: Dahlonega, Georgia, USA

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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