Reviewed: Oct. 26, 2009

I have been making this same recipe for years, got it from a friend in college. I use a little curry powder instead of pepper. I also cover it while baking to keep the sauce thinner. I cook egg noodles and add them to the pan before serving. Yummy! My hubby's favorite.

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Amy H.

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Reviewed: Oct. 21, 2009

4 stars because this doesn't need a half stick of butter - I only used 2T. Otherwise, a great quick meal for weeknight meals! Next time I will try the breadcrumb suggestion.

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loisln77

Cooking Level: Beginning

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Reviewed: Oct. 14, 2009

I cut out the butter and it was great. Easy delish chicken. I also like to fix and forget it in the oven so I coated the chicken in the honey-mustard and coated it in crushed corn flakes. Which basically changes the recipe so I feel that I can not honestly review the dish as it deserves

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Tinkerfaire

Cooking Level: Expert

Home Town: Phoenix, Arizona, USA

Living In: Deadwood, South Dakota, USA

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Reviewed: Oct. 12, 2009

I don't really like babying my chicken while it's in the oven, so I took the advice of another reviewer and simply dredged the chicken breasts in the sauce and then rolled it in crushed butter crackers to bake it. The result was a moist chicken breast with lots of flavor and a crispy coating. My husband loved it! I also reduced the butter to about a tablespoon, with great results.

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WifeAndMum

Cooking Level: Intermediate

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Reviewed: Sep. 14, 2009

LOVED it!!!! VERY yummy...my kids loved it also!

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mellybelly1974

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Reviewed: Aug. 22, 2009

This was great. I reduced the butter by at least half and added a couple T's of curry powder. I also ran out of honey so I used Agave Nectar which was just fine. I also used a tenderizer hammer and flattened the chicken breasts quite a bit, and after coating in the sauce, I coated it in bread crumbs. I saved a bit of the sauce and drizzled it on top when it was done. Good stuff.

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jessy435

Cooking Level: Expert

Home Town: Rockville, Maryland, USA

Living In: Boulder, Colorado, USA

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Reviewed: Aug. 12, 2009

I used this recipe on chicken thighs. I did make one change, because thighs not as lean as breasts. I omitted the butter entirely and used 1 TBS canola oil to make the sauce a little thinner. The chicken was very flavorful without being overwhelming and I enjoyed it. I will try it with breasts and butter, next time. This is a keeper.

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TLW

Cooking Level: Professional

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Reviewed: Aug. 5, 2009

Great recipe, basted 4 times and added a little more pepper and mustard to taste. Loved it!

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Mallard S.

Cooking Level: Intermediate

Home Town: Neponset, Illinois, USA

Living In: Chicago, Illinois, USA

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Reviewed: Jul. 29, 2009

Very tasty and very easy. Great dish to cook when you really don't feel like cooking!

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kpinsonat

Cooking Level: Expert

Home Town: Baton Rouge, Louisiana, USA

Living In: Denham Springs, Louisiana, USA

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Reviewed: Jul. 15, 2009

Easy to make and delicious! Even the kids (3 and 6 yrs old) loved it!

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JENNELLE1

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Reviewed: Jun. 27, 2009

Our family loved it! I tried one of the modifications suggested (reduce butter to 1 tbsp, add 1 tsp olive oil, add a little Emeril's Essense) and it turned out delicious!

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Blue

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Reviewed: Jun. 25, 2009

Very good. my family lovedit

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Liz

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Reviewed: May 31, 2009

simple,quick- I dipped in sauce and in bread crumbs for husband and son- for me (low carb) I just left plain and basted during cooking- I used sugar free honey (sold at the wally world, tastes like real deal!) and ballpark mustard (outta dijon)- didn't cut butter, seemed fine for us- chicken was very tender- husband said he would not eat again soon- said it was good but not his favorite thing- son thought it was awesome- they like honey mustard more for dipping though- thanks

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Wiser1

Cooking Level: Expert

Living In: Marietta, Georgia, USA

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Reviewed: May 28, 2009

WOW! this recipe is amazing! i took the advice of others and cut the butter down by half. i also drenched the chicken in the sauce and then rolled it in bread crumbs. next time i wont do that because it was too messy to begin with and the breading came off too easy because it didn't stick while backing. besides that the taste is SPOT on!! i don't use measuring cups or spoons so i just eyeballed to what i thought was the correct measurements. i also made extra sauce to pour over the top when it was done baking. soooo yummy! i loved it.

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Chefbound

Cooking Level: Expert

Home Town: Ontario, Oregon, USA

Living In: Seattle, Washington, USA

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Reviewed: May 24, 2009

Outstanding. Quickly becoming one of my favorite go-to dishes. I also modified the amount of honey per previous reviewers and the outcome is perfect.

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Emily Leong

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

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Reviewed: May 21, 2009

I'm giving this 5 stars for the finished outcome with some slight modifications; I took others advice and cut back the butter by half and I doubled the mustard. Before baking I salt and peppered each piece of chicken. I also stopped baking at 30 minutes then placed the pan under the broiler for 5 minutes. This helped carmalize the sauce a bit and gave a bit more color. I spooned the extra sauce on top when I served it and it was wonderful! Thinking I may try all under the broiler next time. Served with saffron rice and veggies!

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Traci's Kitchen

Cooking Level: Intermediate

Living In: Modesto, California, USA

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Reviewed: May 21, 2009

I did just as others suggested with regards to cutting down on the butter. This meal was fabulous and I will definetly make it again.

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jzbragg

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Reviewed: Apr. 27, 2009

This was easy and tasty for a work night. I evened the ratio of honey to mustard and cut the butter down half.

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KANANICOOKS

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Sarajevo, Federation Of Bosnia And Herzegovina, Bosnia And Herzegovina

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Reviewed: Mar. 27, 2009

Excellent! I also changed the recipe to equal parts honey and mustard, with only a small pat of butter. I dredged the chicken breasts in the sauce and then coated in a mix of plain bread crumbs, parsley and crushed french fried onions and baked at 350 till done...great!

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