Chicken breasts with a Dijon mustard/white wine sauce, coated with bread crumbs and baked to perfection - with the skins on! The French flair and flavors make this dish simply 'magnifique'!

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Season chicken with salt. In a small skillet or saucepan, saute butter, garlic, mustard, and wine together for 3 to 4 minutes over medium low heat; spread mixture over chicken.

  • Place bread crumbs in a shallow dish or bowl and dredge chicken in crumbs, leaving skins on. Place coated chicken pieces in a lightly greased 9x13 inch baking dish.

  • Bake at 350 degrees F (175 degrees C) for 1 hour or until chicken is cooked through and juices run clear.

Nutrition Facts

689 calories; 29.9 g total fat; 160 mg cholesterol; 2683 mg sodium. 44.4 g carbohydrates; 55.6 g protein; Full Nutrition

Reviews (22)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/10/2007
I changed this recipe a little by using boneless skinless chicken breast and I used a container of all ready made up seasoned bread crumbs but I cut it down to using 1 cup of the crumbs. The crumbs were very granulated and I didn't want to overwhelm the taste of the Dijon mustard sauce. I also added garlic powder to the sauce (1 teaspoon). After I made the sauce I really liked the flavor and added a side dish of cooked sliced red potatoes and drizzled the sauce over them when served. This dish was very moist after baking it uncovered for an hour and the potatoes with the sauce was excellent. This sauce will be used again on many of my recipes that calls for Dijon mustard. Read More
(33)

Most helpful critical review

Rating: 1 stars
02/28/2003
wasn't very good at all! If I was doing something wrong feel free to tell me but I tasted no dijon when it was finished and it was too breaded!!! I had to melt cheese on it to rescue it! Read More
(7)
32 Ratings
  • 5 star values: 16
  • 4 star values: 13
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
06/10/2007
I changed this recipe a little by using boneless skinless chicken breast and I used a container of all ready made up seasoned bread crumbs but I cut it down to using 1 cup of the crumbs. The crumbs were very granulated and I didn't want to overwhelm the taste of the Dijon mustard sauce. I also added garlic powder to the sauce (1 teaspoon). After I made the sauce I really liked the flavor and added a side dish of cooked sliced red potatoes and drizzled the sauce over them when served. This dish was very moist after baking it uncovered for an hour and the potatoes with the sauce was excellent. This sauce will be used again on many of my recipes that calls for Dijon mustard. Read More
(33)
Rating: 5 stars
06/10/2007
I changed this recipe a little by using boneless skinless chicken breast and I used a container of all ready made up seasoned bread crumbs but I cut it down to using 1 cup of the crumbs. The crumbs were very granulated and I didn't want to overwhelm the taste of the Dijon mustard sauce. I also added garlic powder to the sauce (1 teaspoon). After I made the sauce I really liked the flavor and added a side dish of cooked sliced red potatoes and drizzled the sauce over them when served. This dish was very moist after baking it uncovered for an hour and the potatoes with the sauce was excellent. This sauce will be used again on many of my recipes that calls for Dijon mustard. Read More
(33)
Rating: 5 stars
04/14/2005
This dijon chicken was amazing and so easy to make! It doesn't even need the white wine. When coating with the bread crumbs start out with half the suggested amount as I found that the full amount was way more than needed. Read More
(12)
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Rating: 5 stars
01/26/2010
This is a favorite of ours and I make it almost once a week. I add 1/4 cup of grated parmasean cheese to the bread crumb mixture and it seems to give it a little more crunch to the breading. So good and good for you. Read More
(9)
Rating: 1 stars
02/28/2003
wasn't very good at all! If I was doing something wrong feel free to tell me but I tasted no dijon when it was finished and it was too breaded!!! I had to melt cheese on it to rescue it! Read More
(7)
Rating: 5 stars
01/05/2012
I used boneless skinless chicken breasts and we loved this. I reduced the salt (I just sprinkled a little in the sauce not directly on the chicken) and increased the sauce a little (not quite double though b/c I didn't have enough Dijon) what I had leftover after dipping the chicken into I added a little more butter and white wine to let simmer a few minutes and drizzled over the chicken. It was delish. I also sprinkled a little bit of Parmesan cheese in with the bread crumbs. This was a nice change. Will make again! Read More
(6)
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Rating: 4 stars
10/06/2009
I substituted smashed chipotle croutons for the breadcrumbs. I think it may have been a little bland without this addition but overall it was delicious and very easy. The breading did stick to the pan a bit but that may have been my fault. Read More
(5)
Rating: 4 stars
02/16/2010
My husband & I enjoyed this chicken dish tonight. I took suggestions from other reviewers and left out the white wine & cut back on the bread crumbs. It was delicious. Definitely making "the rotation" in our house. Thanks! Read More
(5)
Rating: 4 stars
10/09/2006
This was a hit with the family. thanks for sharing Read More
(4)
Rating: 5 stars
08/26/2009
This chicken was excellent. I used boneless skinless chicken breats also and cut the recipe in half to feed two. My boyfriend and I loved it! Thanks! Read More
(4)