Chicken in Mustard Sauce

    Chicken in Mustard Sauce

    (39)
    9saves
    40min


    36 people made this

    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.

    Ingredients
    Serves: 4 

    • 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

    Method
    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    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, 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.
    3. Add lemon juice and mustard to frying pan and stir well. Heat through. Serve sauce with chicken.
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    Reviews & ratings
    Average global rating:
    (39)

    Reviews in English (39)

    by
    19

    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)

    by
    14

    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)

    by
    12

    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)

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