I only had one huge chicken breast so I used a mallet and 1/2 this recipe... It was so good, no leek so used one beautiful spring onion and sliced up some fresh bottom mushrooms to put in with the onion leek saute part ... followed the rest of the recipe to a "T" and WOW! what flavour .. love Dijon mustard! Lucky had fresh thyme and wanted to use it up.. will definitely make this again... Fabulous ...

very tasty recipe indeed and easy too. I also struggled to have a thick sauce, looked more like soup than anything else . I needed a huge amout of butter to get something silky smooth. Stiill a great taste, I mixed half onions half echalottes ..because why not. I believe it can be a great basis for many recipes

I know I'm late to the party by a long shot, but this is surpisingly insanely good. I looked through the chicken breast part of the BA website as that's what I had on hand, and this caught my eye. however, all I could do was the chicken marinade on a chicken breast, and the simplicity of the marinade made me think it wouldn't be so good. cooked the chicken a few hours later for dinner and couldn't be more impressed. such a simple marinade made the meal go so far. already made it for my family to use in the future.

This was a nice and easy approach to chicken. We didn't have leeks, so I doubled the onions. The sauce was fantastic. Based on other reviewers having issues getting the sauce thick enough, I only put in half the chicken broth and wine and heated it with the lid off (and the chicken out). When the sauce thickened, I added the rest of the wine & broth and then the chicken breasts. I served it with rice and wilted greens. DELISH!

loved this! easy to follow, very sound instruction and it turned out great!

Just the right amount of dijon mustard--a delicious sauce! I also added mushrooms. However, the sauce never thickened, even after an additional 10 minutes. Next time I might slightly reduce the wine and broth before adding the chicken.

This was a pretty tasty dish, with some minor tweaks. I added mushrooms after the onions which provided a little extra substance to this dish. I also used thighs instead of breasts because I wanted fat from the skin. I disagree with the other comment saying there was too much mustard. In fact, I wish there were just a little bit more dijon mustard flavor. I was hesitant to add more because of that comment, but I wish I hadn't listened. It seems dijon mustard may vary wildly. My suggestion would be to add more or less to taste.