The reviewer gave this recipe 5 stars. This recipe averages a 3.88 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 3.88 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 3.88 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 2 stars. This recipe averages a 3.88 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 3 stars. This recipe averages a 3.88 star rating.
Reviewed: May 14, 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 4 stars. This recipe averages a 3.88 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: Atherton, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 3.88 star rating.
Reviewed: Apr. 9, 2008
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.
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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 3.88 star rating.
Reviewed: Apr. 9, 2008
This was okay.......
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The reviewer gave this recipe 5 stars. This recipe averages a 3.88 star rating.
Reviewed: Apr. 7, 2008
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)
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Cooking Level: Professional

Living In: Central Coast, New South Wales, Australia

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The reviewer gave this recipe 4 stars. This recipe averages a 3.88 star rating.
Reviewed: Mar. 11, 2008
Tangy and tasty.
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Kel
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Cooking Level: Beginning

Home Town: Salisbury, Maryland, USA
Living In: Glassboro, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 3.88 star rating.
Reviewed: Mar. 11, 2008
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.
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Cooking Level: Intermediate

Home Town: Holladay, Utah, USA
Living In: North Salt Lake, Utah, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 3.88 star rating.
Reviewed: Mar. 10, 2008
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!
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Cooking Level: Beginning

Home Town: Northwood, Ohio, USA
Living In: Toledo, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 3.88 star rating.
Reviewed: Mar. 7, 2008
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.
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The reviewer gave this recipe 1 stars. This recipe averages a 3.88 star rating.
Reviewed: Mar. 7, 2008
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.
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The reviewer gave this recipe 4 stars. This recipe averages a 3.88 star rating.
Reviewed: Feb. 25, 2008
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.
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The reviewer gave this recipe 1 stars. This recipe averages a 3.88 star rating.
Reviewed: Feb. 18, 2008
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.
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Cooking Level: Expert

Living In: Holloman Air Force Base, New Mexico, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 3.88 star rating.
Reviewed: Feb. 7, 2008
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...
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 3.88 star rating.
Reviewed: Jan. 30, 2008
easy and fast.
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The reviewer gave this recipe 4 stars. This recipe averages a 3.88 star rating.
Reviewed: Jan. 25, 2008
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!
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Cooking Level: Professional

Home Town: Ridgecrest, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 3.88 star rating.
Reviewed: Jan. 24, 2008
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.
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