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Chicken in Mustard Recipe

Chicken in Mustard

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Average Rating:

Total Reviews: 149

Showing 31-40 of 149

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  • on April 17, 2012

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    Made this recipe for company and it was just fantastic. Followed the recipe exactly but made it earlier in the day so flavors could meld. It didn't taste too mustardy. Just slowly warmed it up at dinner time and served with rice pilaf. Very gourmet but cost effective.

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  • on March 23, 2012

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    Not good. Minimal flavor. Very bland..

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  • on March 12, 2012

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    This was delicious. I liked the flavors and used 1 Tble spoon of Dijon instead of 1/4 cup. I had vermouth on hand and used that to try something different and the whole dish with the butter noodles was wonderful. This is a keeper.

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  • on March 06, 2012

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    I made this recipe last night for dinner and followed it to a tee. Here's my advice
    1. Unless you like a strong dijon kick, go easy on the dijon. 2. Unless you are a big fan of tarragon, go easy on the tarragon. 3. The white wine can easily be replaced with chicken stock and in my humble opinion, would blend better with the flavors of this dish. 4. The strong flavors of this dish are very twangy/pungent shortly after making it. My advice - make it the night before so it has time to blend!

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  • on March 05, 2012

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    This was my first recipe from Melissa, but definitely not my last. Beautiful flavors in this dish - I will make this again and again. I did use chicken breasts that I cut in half, but otherwise followed the recipe as written. I have now set my DVR to pick up all of her shows, thanks Melissa!

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  • on March 03, 2012

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    Melissa, You are my favorite! Taking plain ole chicken thighs and noodles and created a meal that was outstanding! I always appreciate the fact that your meals are not just economical but elegant and tasty......Need to change your program to "Elegant, Wonderful, Lick the Bowl Good Ten Dollar Dinners"

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  • on March 02, 2012

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    Wow, another great repice from Mellissa. I made it ahead of time, took the chicken out of the oven after 1 hour instead of 45 min ( I have an electrick oven and the temperature is never right and separated it from the sauce. Then just before serving I made the noodles ( excellent method and reheated the sauce, added the mustard slightly less than 1/4 cup,about one tablespoon, and added the sour cream and simmered down for a few minutes, then I poored it over the chicken and reheated all of it together in the oven at 200 degrees. I thought it was very important to use as she suggests dry taragon, I had fresh and it was too strong of a flavor. My family is very finiky about intense flavors so less mustard was ok for us.

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  • on March 02, 2012

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    This was superb! Both hubby and I felt it classified as 'restaurant quality.' He asked that I keep the recipe and make it again. I used more sour cream in the mustard and for the noodles. Very pleased. What lovely flavors!

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  • on February 11, 2012

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    I have made this several times and it's been wonderful each time. I have used dried mushrooms as well as fresh. The dried add a more complex flavor (and is a simple pantry item to grab if you don't have fresh on hand.

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  • on January 29, 2012

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    Wonderful change for chicken. I followed some of the advise from previous posts: a little less mustard and tarragon(not too much less, I used the noodle recipe(also wonderful and cooked it bit longer so the sauce was nice and thick. This recipe was a hit with our family and friends. Thank you!

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