The reviewer gave this recipe 5 stars. This recipe averages a 3.81 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 3.81 star rating.
Reviewed: May 8, 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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The reviewer gave this recipe 5 stars. This recipe averages a 3.81 star rating.
Reviewed: May 7, 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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Cooking Level: Expert

Living In: San Diego, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 3.81 star rating.
Reviewed: Mar. 31, 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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Cooking Level: Professional

Home Town: Mansfield, Texas, USA
Living In: Sierra Vista, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 3.81 star rating.
Reviewed: Feb. 19, 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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The reviewer gave this recipe 2 stars. This recipe averages a 3.81 star rating.
Reviewed: Feb. 18, 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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Cooking Level: Beginning

Living In: Olympia, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 3.81 star rating.
Reviewed: Jan. 13, 2009
My family loved this recipe. It was so good and easy to make.
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The reviewer gave this recipe 2 stars. This recipe averages a 3.81 star rating.
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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Cooking Level: Intermediate

Living In: Sacramento, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 3.81 star rating.
Reviewed: Jan. 2, 2009
Not bad, but probably could have used some more seasoning.
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Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA
Living In: Queens, New York, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 3.81 star rating.
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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Cooking Level: Intermediate

Home Town: Tampa, Florida, USA
Living In: Wesley Chapel, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 3.81 star rating.
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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Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 3.81 star rating.
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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Cooking Level: Intermediate

Home Town: Woodbridge, Virginia, USA
Living In: Savannah, Georgia, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 3.81 star rating.
Reviewed: Oct. 6, 2008
This was aweful. I will never make this again. The Dijon flavor was completely overwhelming.
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The reviewer gave this recipe 5 stars. This recipe averages a 3.81 star rating.
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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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 3.81 star rating.
Reviewed: Jun. 14, 2008
This was good! I served it over rice and everyone went back for seconds. I'll definitely make this one again.
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Cooking Level: Intermediate

Home Town: Warren, Ohio, USA
Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 3.81 star rating.
Reviewed: May 23, 2008
My husband loved this! But it was just okay for me. I liked the combination of flavors, but it seemed like it needed sugar or honey to cut the sour flavor. I think this could potentially be a 5 star recipe for me if I experimented with adding other ingredients to make it sweeter. However, my husband doesn't want me to mess with it. He made sandwiches with it and I ate it with rice. I'll probably make this again sometime, because it's healthy and easy.
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Cooking Level: Intermediate

Home Town: San Diego, California, USA
Living In: Eugene, Oregon, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 3.81 star rating.
Reviewed: May 19, 2008
The flavors in this are fantastic, however I didn't find the recipe well put together. I followed the directions exactly as specified and nearly dried up the sauce. I would cook the chicken at least half way through first, then add the Dijon mix toward the end. I had to add water to keep mine from drying out completely.
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Cooking Level: Expert

Home Town: Vancouver, Washington, USA
Living In: Bristow, Virginia, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 3.81 star rating.
Reviewed: May 15, 2008
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.
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Cooking Level: Intermediate

Home Town: Gainesville, Georgia, USA
Living In: Bedford, Texas, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 3.81 star rating.
Reviewed: May 14, 2008
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
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Cooking Level: Professional

Home Town: San Gabriel, California, USA
Living In: Hemet, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 3.81 star rating.
Reviewed: Apr. 15, 2008
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!
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Cooking Level: Beginning

Home Town: Chicago, Illinois, USA
Living In: Woodside, California, USA

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