White wine and Dijon mustard are a classic bistro-style pair for chicken. Carrots add body and a touch of sweetness to the pan sauce, but you can leave them out, if you like.
This is a nice basic recipe. My chicken breasts were larger in size, so it took a bit longer on the stove and in the oven. My sauce really did not thicken much, but seemed fine.
I think this is a good, solid recipe with great flavor! I added a little corn starch and broth to thicken up the sauce, and used fresh thyme from my garden. Easy to make too!
Doubled the recipe to feed the family. As someone else posted, the flavors are mild (I even doubled the garlic). But we liked it enough to make it again - maybe a bit more mustard next time.
My husband doesn't like mustard so I was worried it would be too strong for him. It was actually very mild with nice subtle hints of spices. Using fresh thyme made a difference, and I followed directions exactly but tripled the recipe for guests. Only 4 stars instead of 5 because prep was a bit time consuming. But I will definitely make again! The tomato recipe that accompanies this was also delicious and pairs well with this.
This recipe had lots of tasty ingredients, but it just didn't seem to come together well. It was kind of bland. OK for a weeknight meal, however I don't think I'd make it again.
