A delicious chicken dish with an unusual sauce that is sure to please. Serve over rice.

Anonymous
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.

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  • In a medium saucepan over medium heat, blend the Dijon mustard, honey, orange juice, milk, butter, and lemon juice. Season with ground mustard, salt, and pepper. Stir in the pecans.

  • Arrange chicken in the prepared baking dish, and cook in the preheated oven about 10 minutes. Cover with the Dijon mustard mixture, and continue cooking 20 minutes, or until chicken is no longer pink and juices run clear.

Nutrition Facts

300 calories; 14 g total fat; 78 mg cholesterol; 561 mg sodium. 17.7 g carbohydrates; 25.8 g protein; Full Nutrition

Reviews (78)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/09/2003
What a terrific recipe! Made this last night for my husband and he loved it. Said it would be perfect to serve when people come over. I pounded my chicken breasts first because they were kind of thick and had to increase the initial cooking time to 20-25 minutes because at 10 minutes it was still very raw. My picky daughter liked the chicken but without the nuts. She just doesn't like nutes period. Served over brown rice and with a granny smith apple/spinach/candied pecan salad. Again very very good. I love this site and everything I have prepared has received countless compliments. Read More
(28)

Most helpful critical review

Rating: 2 stars
12/31/2004
Oh my. I'm sure my low rating is a reflection of our personal tastes and not the recipe itself. Although we like all the ingrediants seperately we just didn't care for the combined taste. I just wish it tasted as good as it looked coming out of the oven. Thanks anyways Brian. Read More
(12)
88 Ratings
  • 5 star values: 39
  • 4 star values: 34
  • 3 star values: 10
  • 2 star values: 4
  • 1 star values: 1
Rating: 5 stars
06/09/2003
What a terrific recipe! Made this last night for my husband and he loved it. Said it would be perfect to serve when people come over. I pounded my chicken breasts first because they were kind of thick and had to increase the initial cooking time to 20-25 minutes because at 10 minutes it was still very raw. My picky daughter liked the chicken but without the nuts. She just doesn't like nutes period. Served over brown rice and with a granny smith apple/spinach/candied pecan salad. Again very very good. I love this site and everything I have prepared has received countless compliments. Read More
(28)
Rating: 5 stars
06/09/2003
What a terrific recipe! Made this last night for my husband and he loved it. Said it would be perfect to serve when people come over. I pounded my chicken breasts first because they were kind of thick and had to increase the initial cooking time to 20-25 minutes because at 10 minutes it was still very raw. My picky daughter liked the chicken but without the nuts. She just doesn't like nutes period. Served over brown rice and with a granny smith apple/spinach/candied pecan salad. Again very very good. I love this site and everything I have prepared has received countless compliments. Read More
(28)
Rating: 4 stars
04/06/2005
The sauce for this recipe definately deserves 5 stars. The reason why I am going with 4 is that the cook time for the chicken seems a little short unless you pound the chicken breasts thin. I added more time to my cook time. In addition next time I think I will try the cornstarch to thicken the sauce I just don't want to change the taste of the sauce it is excellent with chicken and rice. I also enjoy the flavor of the pecans! Thanks for a good recipe Brian! Read More
(25)
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Rating: 4 stars
01/23/2004
With a few adjustments this is very good. The first time I found the 6 T. of Dijohn to be too overpowering so I cut back to only 4 T. Also I added a little more honey. Don't use the ground mustard. It would be way too mustardy! Read More
(20)
Rating: 4 stars
04/26/2003
Really good! This tastes similiar to honey mustard chicken - I didn't think it tasted odd at all. Every ingredient blends together and the chicken comes out juicy! The only thing I would change would be to add a few tablespoons of cornstarch because the sauce is a bit too thin. Read More
(12)
Rating: 2 stars
12/30/2004
Oh my. I'm sure my low rating is a reflection of our personal tastes and not the recipe itself. Although we like all the ingrediants seperately we just didn't care for the combined taste. I just wish it tasted as good as it looked coming out of the oven. Thanks anyways Brian. Read More
(12)
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Rating: 5 stars
03/14/2008
YUMMY! Made exactly as written and loved it! When my grandma was still alive this was one of her favorites so I made this a lot. I've never even altered it in any way like I eventually do with most recipes! So moist and flavorful it doesn't need any changes! Read More
(7)
Rating: 4 stars
07/15/2003
This was VERY easy and good. Even my picky son loved it! The sauce is excellent over rice. Read More
(7)
Rating: 5 stars
06/25/2010
we loved it! Cut the sauce in half for 2 chicken breasts which was a good amount. Read More
(5)
Rating: 4 stars
04/26/2003
Easy and delicious. I think I'll make double the sauce next time I try this. It was wonderful over steamed rice Read More
(5)