Dijon Mustard Chicken Fricassee

Husband loved it. "Closest to fried chicken I'll ever see."

This is an okay recipe, but I would not make it again. The sauce seemed oily and sharp. This needed something to offset the sharpness-- a bit of cream or butter, though I don't tend to use those products. Someone else might like it, but we just kind of ate it. I served it with polenta and braised kale and we really enjoyed those! Polenta makes a good base for the sauce, if you like the sauce. I too used a tsp. of cornstarch to thicken the sauce.

I used boneless skinless breasts and only marinaded for a few hours. It all worked. Delish!

very good

My boyfriend loves this every time I make it. Fall and Winter are best for this kind of meal, but Spring is good too. I serve it over 1/2 cup Brown Long Grain Jasmin Rice. Make sure to not overcook the rice. YUM!

This is terrific! I used all chicken thighs and served it with Marscapone Mashed Potatoes. The dish smelled wonderful while cooking and was great as leftovers for days afterward. A very easy "comfort food" type dish that is great on a cold night. The one change I made (as best as I can recall) was adding a tsp of cornstarch mixed with a tsp of water to thicken the sauce slightly at the end.

Usually my husband does all the cooking and I get our small child to bed, but I love to cook so I decided to take on a few nights. I made this last night and, after taking his first bite, my husband said, "You're in charge of the cooking from now on." It was really good. A little extra dijon and a tad of cream at the end helped it thicken. Great!

My husband loved this recipe, and was disappointed I only made two chicken breasts. I marinated for about 6 hours because I forgot to do it the night before, but the fresh time and Dijon still worked their magic. I served it with a spinach salad.

This recipe was okay. However, I don't think I will make it again. I didn't have white wine at home so I used 2 cups of low sodium chicken broth so that may have been the difference. The sauce did not thicken for me after reducing it but it was still good over rice. Easy recipe but not super exciting.

I'm surprised by the negative reviews. I used all chicken thighs and thought that there was a lot of flavor to the sauce and that the chicken was very moist. Although there was some prep up front, I liked that the last 20 min. or so I was free to focus on the side dishes and just let the chicken do its thing. I'll definitely make this again.

I don't know what previous reviewers did, but I had absolutely no difficulty with this recipe. I browned the chicken, then covered the pan and let the whole thing simmer for about 20 minutes. When the time was up, I removed the chicken and let the sauce bubble for another minute or two. It reduced perfectly well for me while the chicken was cooking, and it tasted absolutely delicious! The only thing I would advise is to wait to add salt to the sauce until the end-I added it at the beginning, and found that when the sauce reduced, it was a bit too salty. That was my fault though. I will definitely make this again.

I followed this recipe exactly and served it with rice, steamed veggies, and yogurt scones. Like other reviewers, I thought it took a lot of time for the sauce to brown and then thicken up. I also wish we had eaten mashed potatoes to really use up the sauce (there is a lot even when thick). We all liked the subtle flavor -- the kids gobbled it up, but I'm not sure I'd make it again as there are so many other more exciting recipes out there.

Made it according to recipe...used thighs and legs..went through the tedious browning...reduced the sauce a very long time...the result was less than good...I'm only hoping it will be better the next day...there was nothing amazing about this recipe...too much work w/too little taste.

I was caught in a time crunch and ended up making this recipe at the last minute, without time for the suggested marinating. Nonetheless, it turned out to be quite flavorful. There was plenty of sauce to pour over the chicken and accompanying pasta - always a big plus for my family. A note about cooking time: my meat thermometer told me the chicken was done before the suggested 25 minutes. I will definitely make this again. Next time I'll marinate it according to the directions; I'm sure it will be even better.

Easy to prepare and flavorful. Used chicken breasts instead of mixed chicken pieces but followed the rest of the recipe to the letter. Mustard flavor was not overpowering; instead meshed nicely with the white wine. Served over brown rice - very nice.

This makes a very hearty meal and is perfect for cold weather months. I added extra Dijon at the end to thicken sauce, as suggested by other reviewers and the results were great. I would definitely use smaller pieces of chicken next time. I will make this again.

This recipe was good and tasty. It's a good recipe to make if you need to make a quick meal and if you have all the ingredients on hand. It was just not tremendously exciting. And, I probably would not serve it for company, because it lacks that je ne sais quoi. I wish I could it give it 3.5 stars instead of 3.

My family loved its tenderness and flavor. I used tenderloins and added most of the mustard that the chicken had been marinating on.

This was ok, expected more of a "mustard" taste, especially after marinating 18hrs. If I try again will take previous reviewer suggestion of adding more mustard and cream at the end, otherwise sauce is runny and so-so.

Quite good. I added 2 extra tbs of mustard at the end to thicken the sauce and maybe 1 tsp of heavy cream that I had in the fridge. Very french recipe. I used chicken breasts this time but will probably try something else like tenderloins next time around.