This is a great midweek meal because it’s quick and simple.
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ⅛ cup Italian-style dried bread crumbs
- 4 skinless, boneless chicken breasts
- 1 tablespoon olive oil
- ½ cup dry white wine
- ½ teaspoon ground savory
- ¼ teaspoon salt
- 1 (4.5 ounce) can sliced mushrooms
- 1 tablespoon lemon juice
- 1 tablespoon honey mustard
Instructions
- 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.
Nutrition Facts
| Calories | 217 kcal |
| Carbohydrate | 7 g |
| Cholesterol | 69 mg |
| Dietary Fiber | 1 g |
| Protein | 29 g |
| Saturated Fat | 1 g |
| Sodium | 454 mg |
| Sugars | 2 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
Excellent. Used fresh mushrooms. Followed directions.
I have been trying to find a recipe I used several times that I got from Cooking Light magazine in about 1993 or so. This is pretty much it, except it used whole canned mushrooms and it specifically used Dijon mustard and honey (we couldn’t buy mustard pre-mixed with honey back then). It was part of a story about simple to make recipes that tasted fancy and used items from a well-stocked pantry. This is really quick and easy, and it tastes great on basmati rice! And making a double portion of the sauce to put on the rice is recommended. Thank you for posting this!
Nice quick and tasty recipe, I didn’t have savory so I used marjoram and thyme. i also used fresh portobello mushrooms and spicy brown mustard. Might use a little more salt next time, but the chicken I had was large.
This recipe is good however if done with actual white mushrooms will need additional liquid. In my case I used chicken broth. It was just perfect! I served with a side of Mediterranean three bean salad. Accompany with crusty bread to clean the leftover juices and enjoy!
Very delicious! We really enjoyed it!
Great chicken. I followed the recipe exactly but used chicken tender cuts instead of cutting up chicken breasts as one reviewer suggested. The sauce is delicious and the chicken was moist and tender. Loved it.
This is tasty and easy! My husband loved it! I followed Diane Oleksia suggestions, fabulous!!! Thank you both, I’ve got a new one in the rotatio
Turned out great husband loved it.
Very easy to make. Good flavor somewhat tangy (may use less lemon juice next time). Didn’t have ground savory, used thyme with pinch of sage.
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…)
Quick and fairly easy way to make a moist and tasty chicken dish. I added some mushrooms and dijon mustard instead of honey mustard. Next time I plan to add capers and back off some on the lemon juice.
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.
This was delicious! I didn’t have honey mustard, so I did some Dijon mustard and some honey instead. Super good and light. Will make again!
This is a great recipe! I did substitute chicken broth instead of white wine. My family (husband, 8 yr old, 3 yr old) all really enjoyed it and said that they would like to have it again. Will be a recipe that we make regularly!
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.
It was very good. My husband liked it also. I used chicken broth also because didn’t have any wine. Will make this again.
I made this dish tonight. I couldn’t get Savory at our local store and therefore just improvised with garlic, red pepper, cumin, ginger and added fresh white onions with the mushrooms. I actually added all the additional ingredients at the same time and cooked for about 12 mins. Delicious!
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
This was good and my mother who doesnt usually like chicken loved it. I used chicken broth instead of wine and sage instead of savory along with store bought honey mustard. Also let it simmer for 25 minutes instead of 15 and thick breasts turned out great
Recipe is a decent average dish but the name of the recipe is zero out of ten. Really misses the mark on all levels.
while the chicken may taste good, it is ridiculous to use plastic bags to coat the chicken with bread crumbs. Just put the crumbs on a plate and dip the chickens in the crumbs, or sprinkle the crumbs on the chicken, if you prefer. Be kind to our environment.