Deviled Chicken Breasts



Flip it!

This chicken had an awesome flavor, served with the sauce over rice….I didn’t have savory, so I substituted marjoram, thyme, sage and a little Adobo – instead of the canned mushrooms, I sauteed a package of fresh baby bellas I sliced along with sweet onion, set aside, then added to the skillet after the chicken had browned – just amazing, juicy and tender!

This is SO good!! I added a little flour at the end to make the sauce a little thicker. Served with additional baked mushrooms and asparagus! Yummy.

Excellent and simple recipe. I used fresh mushrooms (about 8oz)—and instead of savory, I cut a few sprigs of rosemary and oregano. Also, I followed others advice and used Dijon mustard with a touch of honey. Wonderful! (On a side note: I always have a variety of nice wines on hand. Use a good dry white like Pinot Grigio or Sauvignon Blanc. Syrupy sweet Riesling or Moscato will do this recipe no good…)

I love this recipe…so easy, however I added dijon mustard, pimentos and caper along with poultry seasoning and some garlic. I also let the chicken cook longer then did the sauce with mushrooms and added back the chicken for a few minutes to heat through.
Quick and easy. I made substitutions based on what I had. Used dijon and added honey and fresh mushrooms. Very happy with the results. I used a little more mustard and lemon than suggested. Tasted fine, but I won’t do that again.

Ingredients:

1/8 cup Italian-style dried bread crumbs
4 skinless, boneless chicken breasts
1 tablespoon olive oil
1/2 cup dry white wine
1/2 teaspoon ground savory
1/4 teaspoon salt1 (4.5 ounce) can sliced mushrooms
1 tablespoon lemon juice
1 tablespoon honey mustard.

Directions:

Place breadcrumbs in a large, resealable 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. 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.

source :allrecipes.com