Chicken in Mustard

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Saw this recipe on tv and it looked so good. Can't wait to make it but might use less mustard.

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Thank you Melissa! We loved it! Easy to make and meat falling off the bone.

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This recipe is one of the best dishes I've ever made. The sauce is just lovely. I made the recipe per instructions and I suggest to try this out to do the same, THEN make your adjustments per your taste. If I had acted on the reviews, I wouldnt have because the main components are needed here IMO. I used smooth Dijon mustard (Trader Joe in the amout given as well as the tarragon, which Im really not a big fan of tarragon, but it needs it in this recipe and again, is not overpowering, IMO. I like to cook, so I made my own noodles for this recipe using Kelsey's fresh pasta recipe, (cooking channel site and made them as Melissa says in Super Buttered Noodles. Not a bit of this dinner was left and I had fights over the last chicken thigh. Keep the wonderful recipes coming Melissa! You're my new hero.

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Maybe I did something wrong but the mustard flavor was too strong. My wife and kids didn't like it. I would suggest using less mustard if you try this recipe. Poor Melissa is now known as the "mustard lady" at my house.

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WOW, I made this exactly as per recipe with the buttered noodles and it was delicious!! AND super easy, this will be a new addition to my recipes to go to..

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I liked this recipe as well. I changed a few things though, just to assure my family would like it. I used 1 Tbs. butter instead of the tomatoes, to create a roux. Added 2 more cloves of garlic prior to the chicken going into the oven, and used thyme instead of tarragon. Very tasty.

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First, I like Melissa very much; very genuine and likeable. She's a keeper. This is the first recipe of hers I tried and I loved it. I used Wondra instead of flour; so creamy and added a little more mustard just because I am a mustard fan. I am not a fan of tarragon and omitted it; pretty sure I did not miss much. I am more of a thigh meat fan, so this really did it for me. I tasted it and wow. THE FLAVOR was great-the meat so tender it really did fall apart. The smells; fragrant and homey. It reminded me of a kind of 'chicken' Stroganoff. I am beyond impressed and talk about VALUE; feeds the two of us for two nights! Noodles is a much better side dish than potatoes as I would have done, so Melissa's pairing is spot on! I will make this again for sure. Thanks, Melissa. You're a gem. BABZ

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Great flavor! I used rosemary instead. And used a tbsp butter to cook the mushroom, I think it has more flavor this way. Also, I didn't use chicken stock, I made some mushroom stock, and it worked very well.

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Was very good. Husband liked it. Easy to make. I used boneless, skinless chicken breasts since that is what I had on hand. I cut them in half, and on the very thick parts, I butterflied them. I took other reviews and did not add all the mustard. For us, that was a mistake. I plan on making this again, and would use all the mustard called for in the recipe. I also added a bit more sour cream, since we needed more sauce. Otherwise, followed the recipe, and am looking forward to leftovers tomorrow night. Also, served it on the noodle recipe that came with this recipe. It needed a little salt and pepper, but otherwise, the addition of the sour cream added a richness to them. Thanks for the wonderful recipe! This was the first one of Melissa's I have tried, but I plan on trying others.

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This was extremely good..my husband loved it, we have happy bellies.