About this recipe: 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.
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. - 21 Aug 2007 (Review from Allrecipes US | Canada)
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. - 21 Jun 2005 (Review from Allrecipes US | Canada)
We loved this! I used ground almonds instead of bread crumbs and we both enjoyed. I served with brown rice and asparagus. - 19 Feb 2006 (Review from Allrecipes US | Canada)