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Too many herbs!

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Chef#99999 May 30, 2009

I liked the hint of Dijon in this recipe. No black pepper is needed at all in this recipe. I added some extra to a piece of mine and wish I had not. I will make this one again, thank you for posting. I made this for the Spring PAC 2007 game.

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Charlotte J April 29, 2007

This was tasty and easy to make. The sauce was nice and thick. When i first starting making it, I wasn't sure if I would like it, but by the end - I wished i had made more!

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Little Squirrel March 28, 2007

I'm so surprised this excellent recipe went undiscovered for over two years, without receiving even one review! I made this for dinner last night and it was a big hit. I changed it up only slightly: I wasn't going out in the cold just to buy a shallot, so I substituted two plump garlic cloves, finely chopped; I only had fullfat sour cream on hand so that's what I used; I used 1 tbsp maple syrup in the sauce instead of 1 tsp honey. When I tasted the sauce before serving I felt it was in dire need of both salt and pepper, so that was also added. No one flavour dominates, both the apple and the mustard flavours are subtle. The next time I make this I will pound the breasts, to thin them down a bit and make them all even. This was a snap to prepare and comes together very quickly. If I had garnished the platter with some fresh herbs (sprigs of fresh thyme would be perfect), this would have been lovely to serve to dinner guests. I served it with rice and broccoli and watched as the entire dinner was demolished by my guys!

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Lennie January 24, 2004
Creamy herb Dijon chicken