Reviewed: Oct. 1, 2011

This was very simple to make. For a beginning cook just getting used to finding my way in the kitchen the reward was wonderful. The chicken was moist and the flavors complimented each other. Definitely a meal I would prepare to show off for my guests.

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Reviewer:

Cookie ken

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Cooking Level: Beginning

Home Town: Roslyn, New York, USA

Living In: Los Angeles, California, USA

Reviewed: Apr. 3, 2011

Yummy recipe with some changes. I didn't have a shallot so I used regular white onion. I chunked the chicken which was a great call for the following reason: the sauce didn't thicken for me as stated (I used chicken broth) so at the end I decided to just mix the sauce with the chunked chicken still in the pan. My side dish took longer than expected to cook, so by the time I served the chicken the sauce had thickened more. It was great that it was chunked because more of the sauce got on every bite of chicken.

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Reviewer:

esther1372

Living In: North Miami Beach, Florida, USA

Reviewed: Mar. 28, 2011

This chicken is family approved! It was sweet yet had a spicy tingle. Being from New England I used REAL maple syrup and I think it made a difference. One problem people seem to have is getting the sauce to thicken. If you only reduce the heat to a simmer the sauce turns out super sticky and thick. I did not cook the chicken on the stove top but used the grill. This will be a great summer supper!

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Reviewer:

arose623

Cooking Level: Intermediate

Reviewed: Nov. 8, 2010

It was tasty, however next time I would grill the meat instead of frying it. The entire family loved it! We served it with Pierogies, it was perfection!

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Reviewer:

Kristie121277

Cooking Level: Intermediate

Home Town: Dansville, New York, USA

Living In: Horseheads, New York, USA

Reviewed: Oct. 25, 2010

It was ok, something different.

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Reviewer:

Cheryl

Reviewed: Oct. 24, 2010

More like 3.5, but I will try it again. The liquid didn't thicken well, but that may be because I used broth instead of stock. I put in a pinch of cornstarch in the last few minutes I had it simmering on the stove, but it didn't make much difference. The taste was good, though and my chicken breast came out juicy on its own so the sauce was a nice compliment despite it not coming out exactly as described. I would use more maple syrup and a tad less mustard the second time around. I paired it w. Pasta Pomodoro and Parmesan Asparagus, which have both become quick favorites of mine.

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Reviewer:

dommiedime

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

Reviewed: Oct. 24, 2010

The flavor of this dish was great and it was simple to put together. The only trouble I had was with the sauce thickening, not sure if that was because I used real maple syrup or not but a little cornstarch did the trick ok.

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Reviewer:

Jill

Cooking Level: Intermediate

Reviewed: Oct. 19, 2010

This was ok- the sauce didn't thicken very well- but it smelled good -the flavoring would have been good if the sauce would have thickened.

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Reviewer:

Gina

Reviewed: Oct. 17, 2010

I loved this recipe! The whole family loved it. The only thing I would do differently next time is I would double the sauce, and that's only because I loved it so much!

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Reviewer:

melanie

Cooking Level: Intermediate

Home Town: Tempe, Arizona, USA

Living In: Omaha, Nebraska, USA

Reviewed: Feb. 5, 2010

In fairness to the recipe, It turned out the way it said- It thickened down for me(others had problems)- but... I did not like it- I love maple but apparently not with my chicken- shockingly- my 11 yr old son and my dh loved it- real surprize as he is very hard to satisfy.... so try it for your self- It apparently is a matter of your personal taste..

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