Deviled Chicken Breasts Recipe -
Deviled Chicken Breasts Recipe

Deviled Chicken Breasts

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings


  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.
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Reviews More Reviews

Most Helpful Positive Review
Aug 21, 2007

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. It is very good....I will add capers next time.

Most Helpful Critical Review
Feb 28, 2011

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

Jun 21, 2005

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 only complaint I had from my bf was that it was too lemony, so next time I might leave that out, and I may also use mustard powder instead of already made up mustard. Thanks for the great recipe, I'll enjoy experimenting with it to suit my bf's taste.

Feb 19, 2006

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

May 14, 2005

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.

Feb 11, 2004

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 and added Honey to Dijon mustard to get the honey mustard flavor in the dish.

Feb 11, 2004

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.

Feb 18, 2011

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


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  • Calories
  • 217 kcal
  • 11%
  • Carbohydrates
  • 7.2 g
  • 2%
  • Cholesterol
  • 69 mg
  • 23%
  • Fat
  • 5.4 g
  • 8%
  • Fiber
  • 1.1 g
  • 5%
  • Protein
  • 28.6 g
  • 57%
  • Sodium
  • 454 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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