I used the ingredients and amounts in the recipe except for using two chicken breasts. I pounded them lightly to make for equal thickness and an instant-read thermometer reached 180 degrees in about 3 minutes per side. I sweated the onion sliced very thin in the remaining butter for a couple minutes before adding anything else to the skillet. Made the onion a bit sweeter and a little easier to digest. For the mustard I used half Grey Poupon Country Style and half Mister Mustard an extra-pungent Dijon-style product. Next time I'll probably forego the Mister Mustard and use just a bit less mustard overall -- The mustard's piquancy was quite pronounced though pretty well balanced by the sweetness of the applesauce. Next time I think I'll also increase the amount of wine and cream to maybe 1/3 cup each. Reason: The sauce though very tasty became quite thick and really ceased to be "saucy". I'd like it somewhat thinner. The walnuts added a really nice crunchy texture. I wouldn't hesitate to make this for company!
I used the ingredients and amounts in the recipe except for using two chicken breasts. I pounded them lightly to make for equal thickness and an instant-read thermometer reached 180 degrees in about 3 minutes per side. I sweated the onion sliced very thin in the remaining butter for a couple minutes before adding anything else to the skillet. Made the onion a bit sweeter and a little easier to digest. For the mustard I used half Grey Poupon Country Style and half Mister Mustard an extra-pungent Dijon-style product. Next time I'll probably forego the Mister Mustard and use just a bit less mustard overall -- The mustard's piquancy was quite pronounced though pretty well balanced by the sweetness of the applesauce. Next time I think I'll also increase the amount of wine and cream to maybe 1/3 cup each. Reason: The sauce though very tasty became quite thick and really ceased to be "saucy". I'd like it somewhat thinner. The walnuts added a really nice crunchy texture. I wouldn't hesitate to make this for company!
Pretty good! Definately use a red onion it gives a little bit of sweet to offset the strong mustard! I used dijon mustard and it was still quite pungent. Maybe using less mustard and somehow incorporating bacon would make this a 5star but as is a great 4 star. Thanks!
Made this for supper the other night and already had the chicken cooking when I realized I didn't have any applesauce. I used peanut butter instead and hoped for the best. It still turned out pretty good but I can imagine it with the applesauce mellow and sweet. I also added a small can of sliced mushrooms to it. I will make it again with or without the applesauce!
I've been looking to add a little excitement to chicken and thought this recipe was outstanding. The only change I made was to leave out the walnuts as I'm not a fan. Thanks for sharing I will make this again.
This was really good. Slightly sweet from the onion but also savory. The sauce was thicker than I thought it would be - a nice consistency.
Loved it! Great taste. Can take or leave the walnuts though.
This is so good! Great flavor. My husband loves chicken w/ apple or mustard and this combines both of those very well.
I made 2 small changes - I lightly coated the chicken in flour to help it brown and create a nice visual contrast with the sauce and I changed the fat to half butter half olive oil. I then doubled the recipe and served it to some old friends who were practically licking the plate! Will definitely make this again!
Followed recipe as written. Very strange taste not at all to my or my familys liking. Definitely would not make again.
