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

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Ingredients

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

Directions

Instructions Checklist
  • Place breadcrumbs in a large, resealable plastic bag. Add chicken, seal bag, and shake to coat chicken with breadcrumbs.

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  • 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.

Nutrition Facts

217.2 calories; 28.6 g protein; 7.2 g carbohydrates; 68.6 mg cholesterol; 454.2 mg sodium. Full Nutrition

Reviews (51)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/22/2007
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. Saute 1/2 chopped onion and sliced fresh mushrooms in chicken pan until tender. Add the remaining ingredients, I omitted the lemon juice and used a spicy honey mustard. Let the sauce simmer for a couple of minutes and serve over the chicken. This way the chicken doesn't get mushy. It is very good....I will add capers next time. Read More
(50)

Most helpful critical review

Rating: 1 stars
11/26/2008
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 really enjoyed it. So maybe I did something wrong and I'll try it again. Thanks for taking the time to submit your recipe. Read More
(5)
66 Ratings
  • 5 star values: 32
  • 4 star values: 22
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 5
Rating: 5 stars
08/21/2007
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. Saute 1/2 chopped onion and sliced fresh mushrooms in chicken pan until tender. Add the remaining ingredients, I omitted the lemon juice and used a spicy honey mustard. Let the sauce simmer for a couple of minutes and serve over the chicken. This way the chicken doesn't get mushy. It is very good....I will add capers next time. Read More
(50)
Rating: 5 stars
06/21/2005
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 only complaint I had from my bf was that it was too lemony, so next time I might leave that out, and I may also use mustard powder instead of already made up mustard. Thanks for the great recipe, I'll enjoy experimenting with it to suit my bf's taste. Read More
(25)
Rating: 5 stars
02/19/2006
We loved this! I used ground almonds instead of bread crumbs and we both enjoyed. I served with brown rice and asparagus. Read More
(19)
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Rating: 5 stars
05/14/2005
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. Read More
(15)
Rating: 4 stars
02/11/2004
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. Read More
(10)
Rating: 4 stars
02/11/2004
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. Read More
(8)
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Rating: 1 stars
11/26/2008
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 really enjoyed it. So maybe I did something wrong and I'll try it again. Thanks for taking the time to submit your recipe. Read More
(5)
Rating: 1 stars
04/23/2007
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 mushy. I think it would have been at least okay without the bread crumbs. Read More
(4)
Rating: 5 stars
01/28/2012
Love this one. Credit should be given to Cooking Light Jan/Feb 1994 as this recipe is published in that issue (except the original uses fresh savory and black pepper) I actually prefer this dish without the lemon/honeymustard sauce and my kids devoured it. I also use fresh button mushrooms instead of canned. Read More
(3)