deviled chicken breasts

 i found this a couple of years ago on a recipe site, but only recently tried it out. 
and let me tell you ~ this dish is de~lish!

it's easy. {seriously, i can make it!}

it's fancy. {would be great for a surprise dinner with your honey~ they'd be totally impressed!}

and my husband likes loves it! {so do i!}
i made it just last night!

1/8 cup italian-style dried bread crumbs
{or any seasoned bread crumbs}

4 skinless, boneless chicken breasts
{i use about a dozen tenderloins}

1 tbsp olive oil
{i never measure it...
i tend to double everything for our family 
~ so i add what i need.}

1/2 cup dry white wine
{if you've never bought it, don't be afraid, 
it's alcohol free and you won't be carded! :0}

1/2 tsp ground savory
{i still can't find savory at any of our itty-bitty grocery stores. 
i read online that you can substitute ground thyme, 
marjoram or sage. we love ground marjoram!}

1/4 tsp salt

1 can {4/5 oz} sliced mushrooms
{we love these, so i add 2 cans!}

1 tbsp lemon juice

1 tbsp honey mustard
{try Ken's Steak House- way good!}

in a large, resealable bag
shake chicken and breadcrumbs until coated

heat oil in large, nonstick skillet
over medium heat.

add coated chicken, cook 3 minutes
on each side, or until browned.

add wine, savory, salt 
& mushrooms to chicken.

cover and reduce heat. simmer 15 minutes
or until chicken is cooked through.

remove chicken and mushrooms 
with slotted spoon
and place on serving plate or dish.

add lemon juice and honey mustard 
to skillet and heat through
{this makes the yummy sauce}

now you're ready to serve
you can either top the whole plate/dish of chicken with the sauce 
or add it to each individual plate.


i recommend trying it with Lemon Herb Rice from 
Yummy Fun
{you should totally check out Jen's blog ~ it's way good!}

1 comment:

  1. Do you know Jen? She used to be in our ward here in Colorado. She is so cute and makes the best food! :)