Sandra's Chicken

Delicious chicken recipe!! We loved it here, and we will definitely be making it again soon! Thanks so much for sharing this recipe!

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My husband and I weren't thrilled by this chicken. The mustard flavor was rather overpowering. We were shocked, however, when our little girls, who won't touch mustard, loved it! Made for Pick a Chef Fall 2008.

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For me, this recipe was just ok. Hubby gave it an "A", DD ( 17) gave it a "B", and I gave it a "C-". I made this with bone-in chicken breast and cooked it for 1 hour, 15 minutes. I thought the chicken a bit greasy ( because of the butter, and I do love butter!!!)), and it wasn't the tangy flavor I was expecting. I followed the recipe exactly, including the basting times. I hate to be a "nay-sayer", but I am not so sure I would make this again.

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Wordeful chicken, easy, tasty and low fat. I also used chicken breast and grilled about 35 minutes. I really enjoyed it. Lovely! Thanks for posting!

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Made with breast, Dijon whole grain mustard. I did marinate in the sauce for 3 hours then grilled and basted while grilling about 25 minutes cooking time. Yummy goodness.

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I seen NoraMarie photo of this recipe in our thread and I had to make it. The chicken was so tender and very yummy. I cut down the butter but otherwise kept the recipe as written, I only needed to cook our chicken for 1 hour. Thank you Laffer - *Made for Zaar World Tour 4*

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Yummy chicken. I did sub maple syrup for the honey (had to make it more Canadian, eh?). Simple and delicious.

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Delicious,just wish I could have had more sauce,MMMMM

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Oh, my goodness, this is so yummy! Sticky, moist, great color on the chicken. Wonderful flavor. This is very easy to put together, a bit of a pain remembering to baste, but the nummy coating that forms is completely worth it! I also used leg quarters for the pieces, and this totally masked that weird flavor dark meat can get. I am DEFINITELY keeping this recipe to use for those sales on leg quarters! Thank you very much for posting, made for ZWT4.

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A quick easy way to prepare chicken. I used 4 leg/thigh pcs. & French's yellow mustard. Will make this again but may lower the butter just a tad. The chicken was moist & delicious! Thanks!

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Review my Recipe Tag 2007 ~ DH and I really enjoyed this. I also spooned some of the juice over after plating, but I think next time I would cut down on the sauce as there was still a good bit leftover. For the mustard, I used a mix of whole grain and honey mustard. I tented the pan with foil (to prevent splattering...I just cleaned the oven!)and baked for an hour and it was perfect, moist and juicy. Thanks Laffer!

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Girls - Paula Deen would LOVE this recipe - it has a stick of butter!!! This recipe is FABULOUS!! Even my picky husband said to never loose this recipe. I used boneless, skinless breasts and used my Denali meat tenderizer on them first, so the sauce would go all the way through - they melted in your mouth. I thought I was going to have some left over for my lunch the next day, but we ate everything!! Thanks a million for an awesome recipe.

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*Made for PAC Fall 2007* Laff I have to thank you for an easy chicken dish that is tossed together in minutes! I got a late start on dinner tonight and the prep involved in this recipe is minimal. I loved the sweet, salty, tangy sauce. We spooned it over the chicken after plated as well. I used bonless, skinless chicken breasts and they were done in about 50 minutes. Thanks for posting. Nick's Mom

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Very good chicken recipe. I used boneless skinless breasts and they cooked for about 45 minutes I think. Make a nice and easy meal that come together very quickly when I have those busy night!

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