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Deviled Chicken Breasts

Rated as 4.09 out of 5 Stars

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

servings 217 cals
Original recipe yields 4 servings

Directions

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  1. Place breadcrumbs in a large, resealable plastic bag. Add chicken, seal bag, and shake to coat chicken with breadcrumbs.
  2. 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.
  3. Add lemon juice and mustard to skillet, and stir well. Heat through. Serve sauce with chicken.

Nutrition Facts


Per Serving: 217 calories; 5.4 g fat; 7.2 g carbohydrates; 28.6 g protein; 69 mg cholesterol; 454 mg sodium. Full nutrition

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Reviews

Read all reviews 43
  1. 56 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

This is very good, I made the following changes: use more olive oil, and cut the chicken into smaller sections, coat with bread crumbs, cook thoroughly. Remove chicken from pan and set aside. ...

Most helpful critical review

Your recipe sounded like it would taste very good. I made it last night and it came out very cold and the sauce was runny. Since you have 4 or 5 stars, that lets me know that other people real...

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This is very good, I made the following changes: use more olive oil, and cut the chicken into smaller sections, coat with bread crumbs, cook thoroughly. Remove chicken from pan and set aside. ...

Yum! I did change a few things however, like using chicken stock instead of wine, omitting the savory, and just using a mix of mustard and honey to make the honey mustard. I loved it. The onl...

We loved this! I used ground almonds instead of bread crumbs and we both enjoyed. I served with brown rice and asparagus.

5 stars for being easy and 5 stars for being yummy! Picky kids and husband ate it without a fuss. I absolutely loved it. Subbed thyme for savory, added honey to dijon mustard.

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 ...

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.

Your recipe sounded like it would taste very good. I made it last night and it came out very cold and the sauce was runny. Since you have 4 or 5 stars, that lets me know that other people real...

I’m sorry but I did not care for this. Why put bread crumbs on something if you are just going to simmer it? Even though they were fried to the chicken at first once it simmered they got all m...

Very tasty. I followed the suggestions of other reviewers and used thyme instead of savory, dijon mustard and honey intead of honey mustard, and I added capers. I also added seasoned salt to the...