Deviled Chicken Breasts

SUBMITTED BY: Velva Knapp PHOTO BY: NAPARKER

"Quick and easy, this is an excellent mid-week dish."

SERVINGS & SCALING

Original recipe yield: 4 servings

USMETRIC

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INGREDIENTS

1/8 cup Italian-style dried bread crumbs
4 skinless, boneless chicken breasts
1 tablespoon olive oil
1/2 cup dry white wine
1/2 teaspoon ground savory
1/4 teaspoon salt
1 (4.5 ounce) can sliced mushrooms
1 tablespoon lemon juice
1 tablespoon honey mustard

READ REVIEWS (17)

DIRECTIONS

Place breadcrumbs in a large, resealable plastic bag. Add chicken, seal bag, and shake to coat chicken with breadcrumbs.
Heat oil in a large, nonstick skillet over medium heat. Add chicken. Cook 3 minutes on each side, or until browned. Add wine, savory, salt, and mushrooms to the chicken. Cover, and reduce heat. Simmer for 15 minutes, or until chicken is done. Remove chicken and mushrooms with slotted spoon, and place on serving plate.
Add lemon juice and mustard to skillet, and stir well. Heat through. Serve sauce with chicken.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Feb. 11, 2004 by CHRISSY668

This was very good and quick. The directions sounded time consuming but it was very easy. I did not have any savory so I used thyme instead and it was excellent. My husband loved it also.

3 users found this review helpful

Reviewed on Feb. 11, 2004 by CLH48183

This was very good and it is indeed quick and easy. My husband said "It's a keeper" and it is now in my recipe box for next time. However, I had to substitute chicken broth for the white wine and added Honey to Dijon mustard to get the honey mustard flavor in the dish.

3 users found this review helpful