Recipe by Marilyn Holmes
"Chicken breasts with a Dijon mustard/white wine sauce, coated with bread crumbs and baked to perfection - with the skins on! The French flair and flavors make this dish simply 'magnifique'!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
bone-in chicken breast halves, with skin
seasoned dry bread crumbs
I changed this recipe a little by using boneless, skinless chicken breast and I used a container of all ready made up seasoned bread crumbs but I cut it down to using 1 cup of the crumbs.
The crumbs were very granulated and I didn't want to overwhelm the taste of the Dijon mustard sauce. I also added garlic powder to the sauce (1 teaspoon).
After I made the sauce, I really liked the flavor and added a side dish of cooked, sliced red potatoes and drizzled the sauce over them when served.
This dish was very moist after baking it uncovered for an hour and the potatoes with the sauce was excellent.
This sauce will be used again on many of my recipes that calls for Dijon mustard.
wasn't very good at all!
If I was doing something wrong, feel free to tell me, but I tasted no dijon when it was finished, and it was too breaded!!! I had to melt cheese on it to rescue it!
This dijon chicken was amazing, and so easy to make! It doesn't even need the white wine. When coating with the bread crumbs, start out with half the suggested amount, as I found that the full amount was way more than needed.
This is a favorite of ours and I make it almost once a week. I add 1/4 cup of grated parmasean cheese to the bread crumb mixture and it seems to give it a little more crunch to the breading. So good and good for you.
I used boneless skinless chicken breasts, and we loved this. I reduced the salt (I just sprinkled a little in the sauce, not directly on the chicken), and increased the sauce a little (not quite double though b/c I didn't have enough Dijon), what I had leftover after dipping the chicken into I added a little more butter and white wine to, let simmer a few minutes and drizzled over the chicken. It was delish. I also sprinkled a little bit of Parmesan cheese in with the bread crumbs. This was a nice change. Will make again!
I substituted smashed chipotle croutons for the breadcrumbs. I think it may have been a little bland without this addition, but overall, it was delicious and very easy. The breading did stick to the pan a bit, but that may have been my fault.
i love this recipe, although i tweak the sauce for my tastes. I use dry vermouth instead of white wine, country dijon (course mustard), add a shallot with the garlic, add a little bit of honey and spicy italian seasoning and fresh ground pepper. I always double the sauce because its so good. I also use panko breadcrumbs with a little parmesan cheese as the coating and it is delish. Great with garlic mashed potatoes and green beans or butter brown sugar and onion carrots.
My husband & I enjoyed this chicken dish tonight. I took suggestions from other reviewers and left out the white wine & cut back on the bread crumbs. It was delicious. Definitely making "the rotation" in our house. Thanks!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 269
Dozens and dozens of appetizers perfect for the winter season.
Complete the meal with your favorite holiday side dishes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
What's cooking in Bellevue? An authentic, yet modern, French classic.
See how to make succulent baked chicken with a crispy, corn flake crust.
Discover a terrific shortcut to flavorful Italian-inspired baked chicken breasts.