The perfect dish to enjoy any day of the week. Crumbed chicken breasts and mushrooms are served with a white wine and honey mustard sauce.
36 people made this
2 tablespoons Italian seasoned dried breadcrumbs
4 skinless, boneless chicken breasts
1 tablespoon olive oil
125ml dry white wine
1/2 teaspoon ground savory
1/4 teaspoon salt
1/2 (300g) tin sliced mushrooms
1 tablespoon lemon juice
1 tablespoon honey mustard
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Method Prep:15min › Cook:25min › Ready in:40min
Place breadcrumbs in a large, resealable plastic bag. Add chicken, seal bag and shake to coat chicken with breadcrumbs.
Heat oil in a large, non-stick frying pan 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 frying pan and stir well. Heat through. Serve sauce with chicken.