YUM! The kids and I really loved this, and I plan on making it again so hubby can try it - I'm sure it's something he will love too. The flavours were amazing! I only drizzled about a tablespoon of the sauce over the chicken, and that, along with the sauce it was already coated with, was enough. The leftovers were great on a toasted sandwich with Swiss cheese the next day! Made for ZWT7 - Switzerland (Vivacious Violets)
We really enjoyed this chicken!! I had 2 thick chicken breasts so I sliced them in half rather than pounding flat and got 4 good size pieces. I liked the sweetnee from the dijon mustard rather than using a grainy mustard which can have too strong of a taste. I didn't let the broth/wine reduce down enough so the sauce was a little thin, but still really good. Made for ZWT-7~THE HOT PINK LADIES.
What a great burst of flavor! Made tonight for our dinner and it smelled so good while cooking. I didn't flatten my chicken breasts, just let them sautee (2 T olive oil and no butter) 'til they were nicely browned (10 min.) then put about 2 T of chicken broth in, lowered the heat and simmered another 5 or 6 minutes 'til done. I did sprinkle some onion powder on the chicken along with the salt and pepper. Anyway, this was very easy to put together and tasted a little more up-scale than a lot of the chicken dishes I usually make. I know we'll enjoy this again, probably with the addition of some sauteed mushrooms.
Chef Jenny never disappoints. For such a simple dish it really presents company worthy. Sometimes I am a lazy cook and made the following changes for ease, but missed nothing on flavor. I used thin sliced chicken breasts so no pounding and cooked in 3-4 minutes. Instead of mustard seeds used Maille Old Fashioned style dijon that is loaded with mustard seeds. Also subbed half and half cuz that's what I always have on hand. Phenomenal recipe. Served with rice cooked with asparagus and bell peppers which was a perfect combo with the sauce. Easily a 5+ star recipe. All the components: taste, ease, presentation.