I saw some reviews that made this a couple of different ways. so when I made it I tried it two different ways on two pieces of chicken. I made the mustard sauce as written (butter or no butter it was pretty good!) and then one piece of chicken I dipped in the mixture and placed in the pan, the other I dipped in the mixture, sprinkled with a tiny bit of curry and dredged in panko bread crumbs before putting it in the pan. While they were cooking, I continuously basted the first one and every so often drizzled the other one with a fork dipped in the sauce. When they came out, I liked the bread crumb one infinitely better. The crumbs hold the flavor of the sauce and add a crunch. although next time, to avoid sogginess I would avoid drizzling with more sauce. The first one was simply too bland. Much of the sauce ran off into the dish even though I basted it, and even though you got a little flavor it wasn't much. Over all, I thought the flavors and everything was ok but not outstanding, so I did not keep the recipe for my personal collection. Others may really like it so it might be worth a try, but I would definitely recommend the bread crumbs.
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I saw some reviews that made this a couple of different ways. so when I made it I tried it two...