*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.
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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. 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.
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.
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.
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.
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.
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.
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