Reviewed: Nov. 8, 2009

I cut the chicken up into bite-size pieces and dredged them in eggs & flour mixture before cooking to make it easier for my toddlers to eat. I also doubled the sauce, and used Herb de Province in place of the terragon, because that is what I had. Very tasty with rice pilaf.

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zemparama

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Reviewed: Oct. 29, 2009

This recipe was awesome. I perked it up a bit adding some honey, using cajun spice instead of creole and only using a bit of the dijon to taste. I served it with chopped peppers, onions and celery and cooked that in the same pan after the chicken was mostly cooked to braise it in the same spices. I added a bit of white wine and chicken broth. And then put the chicken back in the pan to finish cooking. I served this on a bed of rice. It was amazing. Next time I think I may even throw in some pineapple.

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giggles

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Reviewed: Sep. 9, 2009

I added some honey (about 1/4 cup) and cooked for a while longer to have the sauce reduce. Very yummy.

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CHRISSY4585

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Reviewed: Jul. 21, 2009

This was a great recipe and very easy to make. I used honey mustard instead of dijon and cajun seasoning instead of creole seasoning. Even doing so, it was delicious! My parents thought it was very flavorful too. I served this with some rice and peas, yum! I will definitely make this again.

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Julie

Cooking Level: Intermediate

Living In: Highland, Michigan, USA

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Reviewed: Jul. 10, 2009

I can't give enough stars to this fantastic recipe! So juicy and tender--we used plastic knives to cut into it effortlessly. And the flavor! I used only half the recommended amount of Dijon and it balanced perfectly with the lemon, which was all it needed. Delicious, relatively fast and super easy; I will DEFINITELY make this again if only to see my peckish boyfriend clear his plate like that more often!

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Carole Ann

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Reviewed: Jul. 1, 2009

I didn't have a lime but used a tbsp of lemon juice. I used lemon pepper and cut the dijon down to about 2/3 of what the recipe called for. I also added some garlic that I sauteed in a little olive oil, a splash of soy sauce, a splash or worcestershire sauce, and a little salt. It was a hit and smelled wonderful.

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Ashley

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Reviewed: May 7, 2009

My fiancee and I loved this! It was a very strong lemon/lime taste when I made it, but spicy too--a very interesting combination of flavors. I eyeballed the lime juice (had some in a squirt bottle, no limes), so I could have put too much. I cooked the chicken on low heat for a longer period of time, and it made the chicken a little tougher, but made the sauce thicker. I'll try it on medium heat for 15 minutes next time.

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Aaron Y

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Reviewed: Mar. 31, 2009

Update: I started with giving this a 4 but now after making it a couple more times, I'm upgrading to a 5. This is so easy and the chicken comes out so tender. *** Past review:I liked this. A couple reviewers said it wasn't that mustardy but it was but I love mustard so it was ok. I put extra lemon in it because I love lemon and I left out the lime. I love how quick it is so I'll be making this over and over.

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HISTORYGIRL04

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: Mar. 28, 2009

This was great! I made it and added sour cream as some suggested. My husband asks me to make this over and over. He could eat this every week! I served it over rice with some vegetables. Quick and easy!

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LASHAY77

Cooking Level: Professional

Home Town: Mansfield, Texas, USA

Living In: Sierra Vista, Arizona, USA

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Reviewed: Feb. 18, 2009

The recipe is very, very good! I make a version of Chicken Osaka that it taste very similar to. I think cooking it in the juices really adds more flavor in this case! Will make again and again!

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teram13

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Reviewed: Feb. 16, 2009

I hate to give a low rating, but this was really overpowered by the citrus and especially the mustard, and I used less of both. It wasn't horrible, but it wasn't that good, either; it just had too much of a very strong flavor. I won't be making this again.

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Pererau

Cooking Level: Beginning

Living In: Olympia, Washington, USA

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Reviewed: Jan. 13, 2009

My family loved this recipe. It was so good and easy to make.

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amanda

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Reviewed: Jan. 2, 2009

While the chicken turned out to be quite tasty, the look was less than appealing. The mustard ended up clumping up in the pan and burning around the chicken. If I were to make this again, I would suggest coating the chicken with the mustard first so it has a nice even layer to it and then baking it.

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Amy S

Cooking Level: Intermediate

Living In: Sacramento, California, USA

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Reviewed: Jan. 2, 2009

Not bad, but probably could have used some more seasoning.

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Carrie

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

Living In: Queens, New York, USA

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Reviewed: Nov. 2, 2008

This recipe is really easy to make. However, the dijon is a little strong for me. It would be better if I could find a way to tone down the mustard taste.

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Lea Beal

Cooking Level: Intermediate

Home Town: Tampa, Florida, USA

Living In: Wesley Chapel, Florida, USA

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Reviewed: Oct. 24, 2008

My boyfriend loved this - he was still talking about it 3 days later! I kept the chicken breasts whole and coated in the dijon mixture, browned in the skillet, and then mixed in more dijon mixture along with about a 1/2 cup of chicken broth and a heaping spoonful of sour cream. I did find the dijon mix to be a little tart and on the salty side (due to the mustard, I presume), and the broth and sour cream helped with that. I finished cooking the chicken in this sauce and covered with foil so it wouldn't dry out. I also mixed in some dried parsley at the end to help balance the flavors. Served with white rice and green beans. My boyfriend has already asked for it again - thanks the great, quick idea!

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Becky

Cooking Level: Intermediate

Home Town: Heidelberg, Baden-Württemberg, Germany

Living In: Chicago, Illinois, USA

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Reviewed: Oct. 21, 2008

Very tasty. I used country dijon mustard. Once the chicken was mostly cooked, I drizzled honey over it and sauted a couple of minutes more. I served it with asparagus and yellow rice.

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Paichka

Cooking Level: Intermediate

Home Town: Woodbridge, Virginia, USA

Living In: Savannah, Georgia, USA

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Reviewed: Oct. 6, 2008

This was aweful. I will never make this again. The Dijon flavor was completely overwhelming.

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HANKZILLA

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Reviewed: Sep. 30, 2008

Yum! What a delicious, quick and easy recipe. I made 3 serving and only used about 3 tablespoons of mustard, and I eyeballed the lemon and lime juice. I also added a clove of garlic. Serve with white rice and steamed veggies, and you've got a yummy, well balanced meal.

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