Sorry peackiks I could only give this 2 stars. Prepared as witten the sauce was much too harsh. I salvaged it by adding brown sugar, sour cream and a dash of worcestershire

Ahhhh to "Dijoniieee". I was expecting a creamier sauce. If it means anything, my husband loved it. I think I will be trying a honey dijon next time.

I used 1 tbsp of the creole seasoning and took into account some of the previous reviewers suggestions: halving the Dijon mustard, adding 1/4 cup chicken broth, 2 tbsps of fat free sour cream, 1 tsp honey, and a splash of soy sauce. It was still a little tangy for my taste, so I think I will just use the lime juice and 1 tbsp of dijon. I too served over brown rice with steamed veggies. All in all it was really easy and the sauce has the potential to be amazing! Thanks for a great recipe!

This had a really nice, tangy flavor. I really liked the Creole Seasoning. It's not something I would've thought to add to something like this, but it tasted great. I think I would've prefered to just bake whole breasts with the sauce. I felt the sauce evaporated a bit on the stove. But for a quick meal, it worked out great.

This was okay.......

What a great mix, lemon and dijon mustard - my taste buds are in heaven. If you haven't tried this (again and again) you'll kick yourself for it. Try it, love it, pass it on... this is a real keeper. Enjoy! (and thanks for sharing)

Tangy and tasty.

The kids downed this so fast I was giving out seconds before I got to eat. For me it had too much mustard, but hey if the kids like it, I'm good.

I loved this dish. It was quick and easy, not to mention yummy. I did omit the lime juice and used more lemon juice then called for. I also made my own creole seasoning. I had plenty of sauce left over and it didn't burn or dry out. Served it with a salad and brown rice. Wonderful!

I've made this for 2 separate friends/family, and both said it was delicious and thought I was a gourmet chef. I was afraid to tell them how EASY this recipe really was! I didn't have the "creole style" seasoning, so I just looked it up on the internet and found that all the spices were there in my cupboard. Just basic stuff, really. It is a very forgiving recipe. If you get the amounts "wrong" it still tastes good.

Sorry to ruin a good rating, but I just couldn't get this to work. The sauce is very thick and by the time the chicken was done my pan was completely covered in burned mustard. I tried it three times thinking I was doing something wrong. Under the burned outside, it actually tasted good, but the clean up time defeats the purpose of a quick meal.

Super good and easy, but definitely use half the amount of dijon and add soy sauce and worcestershire. And some water... it was really salty without.

This was such a disastrous dish. The flavors are all wrong, Dijon was so overpowering I may as well have just rolled the chicken in mustard. A serious waste of good chicken.

A tasty 0 prep time meal, perfect for a weeknight when you don't feel like spending an hour cooking. I served it with green beans, salad and buttered bread and was pleased all around. Easy to cleanup...

easy and fast.

I changed this a bit , I used 1 TBS lemon juice insted of lemon and lime (also, winter in England so lemons aren't exactly in season). I also added two spring onions and 2 cloves garlic chopped up and 1/2tsp honey when cooking the chicken. Then I served it on top of a romaine salad that had been tossed with a bit of olive oil, lemon,salt ,pepper, and Parmesan. Yummy! Very good for the diet effort as well!

I cut the Dijon in half, and made up the difference with low fat Italian dressing and chicken broth (and added the lemon and lime juices as called for). I thickened it all with a little corn starch. With the adjustments, it was quite tasty! Served over rice with steamed asparagus.

Was not fond of the mixture of citrus and dijon.

The mustard is very overpowering in this dish. I made the marinade with the proportions suggested, but ended up adding juice from the whole lemon and the whole lime, as well as a tablespoon of honey to take some of the extremely mustardy taste out. If I am to make this recipe again I will certainly cut back on the mustard.

This was a good recipe although next time I will cut the Dijon, lime juice & lemon juice in half. What the recipe called for seemed a bit much.