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Truly an enjoyable dish! I wish I had used more of the cayenne pepper because I really didn't get any heat and I love heat. I made this with bone in skin on thighs and used full fat yogurt and sour cream. Love that it made a nice creamy sauce for the chicken. Delicious! Thanks for posting. :)

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teresas August 18, 2011

This was wonderful! No need to change a thing. I used 6 bone in-skin on thighs, and the sauce exactly as written. I found that it had a nice tang to it, was wasn't overly spicy. One guest, who has no tolerance for spicy food, said it was at his upper limit for spiciness. My chicken came out very moist, and the broiled top was a beautiful golden brown. I loved that this was so easy, yet elegant enough to serve to company. Thanks for posting!

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IngridH April 13, 2011

This was so easy that I really wish I liked it more. There was nothing wrong with it, I just think I prefer chicken less immersed in sauce. I followed the recipe exactly except for using low-fat vanilla yogurt instead of plain, subbing Durkee's Sauce for the mustard and I left out the cayenne (I don't like hot & spicy). The result was a creamy sauce with hint of mustard and Worcestershire. If you like creamy sauces, you'll probably really like this!

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Karen67 March 20, 2011

I really enjoyed this! I didn't think it was too spicy at all. I may cut the cook time next time, but I did cut my chicken into small cubes.....really liked the coating on the chicken! Thanks for sharing.

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breezermom October 29, 2010

I used 3 bone-in chicken breasts for this and added extra cayenne pepper. Very good and my boys loved it! Made for 1-2-3 Tag.

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mary winecoff March 28, 2010

I cut up 3 chicken breasts for this and followed everything as directed. We found this to be quite spicy for some reason! I have a feeling that it was the amount of Dijon. I would slightly modify this for our tastes next time. Enjoyed this dish with Kid Pleasing Corn. Made for 1,2,3 tag. Thanks weekend cooker! :)

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Nif March 21, 2010

YUmmmmmm. Okay I didn't use skinless chicken or low fat mayo, but it sure tasted good. DH's eyes were rolling like crazy... I lied when he asked if this was one of my creations. Just kidding. I gave weekend full credit. This dish is fantastic. I added carrots to the chicken and cooked for about 60min, drained the juice and added 2 Tablespoons of cornstarch to the drained jucie to make a gravy. Not that the chicken was dry not at all. Thanks for a keeper. Made for holiday tag.

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BakinBaby February 04, 2009

A quick and easy meal which was also very tasty. Four of us enjoyed this with Shelby Jo's Baked Onions With Dill and I'mPat's Mashed Potatoes. I used Greek yoghurt (the only yoghurt for me!) and added 2 cups of sliced mushrooms, only a teaspoon of worcestershire sauce, a milder mustard and grindings of black pepper instead of cayenne pepper (personal taste preferences: zero tolerance of anything too hot). I had quite a lot of juice to drain off: mushrooms always produce a lot. As always, I poured the juices onto my cat's dinner, together with 2 tablespoons of the chicken, which he obviously enjoyed. I added parmesan and grated Swiss cheese (a cup in all) in step 7. Rather naughty but delicious! Thanks for sharing this recipe, weekend cooker. Made for Went to the Market, and a recipe I'd happily make again, probably with even more mushrooms next time.

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bluemoon downunder November 25, 2008
Parmesan Yogurt Chicken