Deviled chicken breasts
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Italian seasoned bread crumbs |
| 4 | 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 | Jar (4-oz.) whole mushrooms,, drained | |
| 1 | tablespoon | Lemon juice |
| 1 | tablespoon | Honey mustard |
Directions
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