May 21, 2007
This was a pretty good recipe.
I made it exactly as specified, except that I probably used less Dijon mustard than the 4 tbsp. specified. (I wanted to use up a little 2 oz. bottle I got from a hotel, and it measured out to probably less than 3 tbsp.). Also, I cooked the dish for 18 minutes instead of 15, just to make sure the thick pieces of chicken were well-cooked. Even still they stayed juicy, not at all dried-out.
I'm not especially a fan of mustard flavors, but the resulting dish was mildly mustardy, and I thought the citrus flavors were mild too (my palate isn't discerning enough to tell the lime from the lemon). I didn't much notice the pepper and Creole-style seasonings when I ate it, so I wish I'd put more in (I usually like strong flavors).
I served this on a simple bed of white rice, and it lasted me for about three meals. The flavor didn't wow me all that much, but it was pretty good; and since the dish is so quick and easy to make, I'll give the recipe overall a 4-star rating.
—NMChef1
