Deviled Chicken Breasts

Deviled Chicken Breasts

28

"Quick and easy, this is an excellent mid-week dish."
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Ingredients

servings 217 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 217 kcal
  • 11%
  • Fat:
  • 5.4 g
  • 8%
  • Carbs:
  • 7.2g
  • 2%
  • Protein:
  • 28.6 g
  • 57%
  • Cholesterol:
  • 69 mg
  • 23%
  • Sodium:
  • 454 mg
  • 18%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Place breadcrumbs in a large, resealable plastic bag. Add chicken, seal bag, and shake to coat chicken with breadcrumbs.
  2. 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.
  3. Add lemon juice and mustard to skillet, and stir well. Heat through. Serve sauce with chicken.

Reviews

28
  1. 37 Ratings

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Most helpful positive review

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. ...

Most helpful critical review

I followed the directions, the dish turned out very plain and looks nothing like the photo.

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. ...

Yum! I did change a few things however, like using chicken stock instead of wine, omitting the savory, and just using a mix of mustard and honey to make the honey mustard. I loved it. The onl...

We loved this! I used ground almonds instead of bread crumbs and we both enjoyed. I served with brown rice and asparagus.

5 stars for being easy and 5 stars for being yummy! Picky kids and husband ate it without a fuss. I absolutely loved it. Subbed thyme for savory, added honey to dijon mustard.

This was very good and it is indeed quick and easy. My husband said "It's a keeper" and it is now in my recipe box for next time. However, I had to substitute chicken broth for the white wine ...

This was very good and quick. The directions sounded time consuming but it was very easy. I did not have any savory so I used thyme instead and it was excellent. My husband loved it also.

I followed the directions, the dish turned out very plain and looks nothing like the photo.

I liked this but didnt love it. I thought the sauce was a little much!! I most likely wont make this again.

Wow this was incredibly good. Very juicy and flavorful.