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.
I cut up the chicken in bite size pieces for this recipe and plenty of fresh mushrooms. I used chicken broth because I didn’t have any wine, and the same goes for the savory…I used basil. Per another reviewer, I used honey and dijon mustard to make the sauce at the end. Everybody ate this…but I didn’t put the sauce on my daugher’s plate b/c she doesn’t like mustard, but nobody raved about it either.
Nice flavor but do not understand point of using bread crumbs that only get soggy. Based on some of the reviews, I changed how I prepared recipe. I saute’d the chicken in all the ingredients, then put in plastic bag with panko breadcrumbs. Put breaded chicken on George Forman grill to crisp up. Next time, I will leave bread crumbs out altogether. Or I may dip chicken in liquid ingredients, then breadcrumbs & bake 15 minutes or so
Followed the recipe exactly and although it turned out decent enough there will be a couple changes I will make when I make this again. First-personal preference here-I will use chicken thighs. I just don’t care for breast meet. It’s too dry and a bit chewy. And next, I plan on messing around with the sauce to make more. I was a bit disappointed there was so little sauce. Other than that it was good.
Genius! Chicken deviled-eggs style! I like the flavor combination of this dish, but I think that this is definitely a dish that some people will absolutely dislike while others will love. I didn’t measure out all the ingredients. The grocery store didn’t have lemon juice so I used a whole lemon. Also, after the chicken was cooked, I took the chicken out and added some whipping cream. I let the mixture simmer a little bit. I wish the mixture would have been a little thicker, but the taste was nice. I also used honey and regular mustard. I guessed on the amount of the ingredients and it actually turned out pretty well (I thought) so I would say that you could easily play around with the ingredients depending on how sour/sweet you like it.
Ingredients:
1/8 cup Italian-style dried bread crumbs
4 skinless, boneless chicken breasts.
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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