5 Reviews

Like another reviewer, I also used skinless & boneless breasts for this easy-fix recipe, but otherwise made it as written. I served this chicken with Scarborough Fair - Savoury Bacon, Onion and Herb Bread Pudding by FT & used the lovely onion-infused stock from the chicken in her recipe for an ideal dinner combo. The Dijon mustard flavor is strong here, but we both like it. As a trial, I took part of the mustard sauce & added softened cream cheese for a creamy sauce that was also good on the chicken & can be used for a more kid-friendly or less strongly mustard-flavored sauce as desired. Made for the *Pet Parade* event & thx for sharing your recipe w/us. :-)

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twissis July 17, 2008

I had huge bone in/skin on chicken breasts so I cooked them a bit longer...they were so moist and juicy...the sauce was delicious but we found the chicken itself was tasteless...so not really sure what the scallions and ginger were doing in the pot...I do like the technique used in poaching the chicken...never had poached chicken before and I can see it being useful for lots of dishes...thanks for posting it...=)

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teresas January 31, 2013

We found this very enjoyable though I would cut back on the sesame oil by halve as I found it a little too overpowering. I made for 3 serves using skinless boneless chicken breasts which were on the large side (about 250 grams each) and took 20 minutes to cook in the poaching liquid and then I let them rest covereed with alfoil for 10 minutes before slicing and plating up. Thank you loof, made Aussie/Kiwi Recipe Swap #67 August 2012.

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I'mPat August 15, 2012

wow, this was just lovely! I used scallions right from the outside garden, and I used a bone-in-with-skin chicken breast *huge*, which kept the chicken so juicy!! This was for the elderly couple i cook for, and the presentation was beautiful! I cut the dijon down to 1/4 cup because I only used 1 large chicken breast. Also scaled down the rest of ingredients as to not overwhelm the chicken. Very lovely....Served overtop some rice pilaf. Made for ZWT 6

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Andi of Longmeadow Farm July 02, 2010

Don't know what the difference was, but I used 4 skinnless, boneless chicken breast halves, then added the sherry to the blender when I did up the scallions & ginger in water! Everything else came together as listed, & I had an extremely nice tasting chicken dish, most of which was made for some neighbors in need! Will definietly keep this recipe around in the weeks to come! [Tagged, made & reviewed in Newest Zaar Tag]

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Sydney Mike May 11, 2008
Chicken Breast With Mustard and Sesame Sauce