Deviled chicken breasts

Yield: 4 Servings

Measure Ingredient
2 tablespoons Italian seasoned bread crumbs
4 \N Skinned, boned chicken breast halves
1 tablespoon Olive oil
½ cup Dry white wine
½ teaspoon Dried savory, crushed
¼ teaspoon Salt
¼ teaspoon Coarsely ground pepper
1 \N Jar (4-oz.) whole mushrooms,, drained
1 tablespoon Lemon juice
1 tablespoon Honey mustard

Place crumbs in a heavy-duty, zip-top plastic bag; add chicken. Seal bag; shake until well coated. Heat oil in a nonstick skillet over medium heat.

Add chicken; cook 3 minutes on each side or until browned. Add wine and next 4 ingredients; cover, reduce heat, and simmer 15 minutes or until chicken is done. Remove chicken and mushrooms with a slotted spoon; place on a serving platter. Add juice and mustard to skillet; stir. Cook 1 minute or until heated; serve with chicken. Makes 4 servings (serving size 1 chicken breast half and 1 tablespoon sauce).

Recipe by: COOKING LIGHT FIVE-STAR RECIPES Posted to MC-Recipe Digest V1 #645 by essie49@... (Ethel R Snyder) on Jun 16, 1997

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