*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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.
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.
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.
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!
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.
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!
i love this recipe although i tweak the sauce for my tastes. I use dry vermouth instead of white wine country dijon (course mustard) add a shallot with the garlic add a little bit of honey and spicy italian seasoning and fresh ground pepper. I always double the sauce because its so good. I also use panko breadcrumbs with a little parmesan cheese as the coating and it is delish. Great with garlic mashed potatoes and green beans or butter brown sugar and onion carrots.