Chicken Dijon from Guy Fieri Food: Cookin' It, Livin' It, Lovin' It by Guy Fieri

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Notes about this recipe

  • anya_sf on April 24, 2021

    I cooked half the chicken (3 thin-sliced breasts) but made the full amount of sauce (to mop up with bread) and used a pound of baby spinach, wilted before placing on the chicken. Overall we liked this, but the Dijon mustard was too strong, and I only used 1/3 cup rather than the full 1/2 cup. I would absolutely make this again using maybe 3-4 Tbsp Dijon mustard.

  • tlight on December 13, 2018

    This was really tasty. Not a simple recipe (ie, after work - rush to the table), but the end result was very good. The spinach kind of gets lost in it, but it's got wine, cheese, garlic and mustard. How could it not be good? :)

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