Deviled Chicken Breasts

Recipe Ingredients

2 tablespoons	30ml	Seasoned breadcrumbs
4		Skinned boned chicken breast halves
1 tablespoon	15ml	Olive oil
1/2 cup	118ml	Chablis or other dry white wine
1/2 teaspoon	2.5ml	Dried whole savory - crushed
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Coarsely ground pepper
1		Mushrooms - (1 jar) drained
1 tablespoon	15ml	Lemon juice
1 tablespoon	15ml	Honey mustard
		Parsley sprigs - (optional)

Recipe Instructions

Place breadcrumbs in a large zip-top heavy-duty plastic bag. Add chicken; seal bag, and shake to coat chicken with breadcrumbs.

Heat oil in a large nonstick skillet over medium heat. Add chicken, and cook 3 minutes on each side or until browned. Add wine and next 4 ingredients; cover, reduce heat, and cook 15 minutes or until chicken is done.

Remove chicken and mushrooms with a slotted spoon, and place on a serving plate. Add lemon juice and mustard to skillet; stir well. Cook 2 minutes or until thoroughly heated. Yield: 4 servings (serving size: 1 chicken breast half and 1 tablespoon sauce).

Source:
Cooking Light, Jan/Feb 1994, page 71

Rating

Average rating:

3.3 (6 votes)

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