| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Italian | Poultry, Chicken | 4 | Servings |
INGREDIENTS
| 2 | tb | Italian seasoned bread crumbs |
| 4 | Skinned, boned chicken breast halves | |
| 1 | tb | Olive oil |
| 1/2 | c | Dry white wine |
| 1/2 | ts | Dried savory, crushed |
| 1/4 | ts | Salt |
| 1/4 | ts | Coarsely ground pepper |
| 1 | Jar (4-oz.) whole mushrooms,, drained | |
| 1 | tb | Lemon juice |
| 1 | tb | Honey mustard |
INSTRUCTIONS
Place crumbs in a heavy-duty, zip-top plastic bag; add chicken. Seal bag; shake until well coated. Heat oil in a nonstick skillet over medium heat. Add chicken; cook 3 minutes on each side or until browned. Add wine and next 4 ingredients; cover, reduce heat, and simmer 15 minutes or until chicken is done. Remove chicken and mushrooms with a slotted spoon; place on a serving platter. Add juice and mustard to skillet; stir. Cook 1 minute or until heated; serve with chicken. Makes 4 servings (serving size 1 chicken breast half and 1 tablespoon sauce). Recipe by: COOKING LIGHT FIVE-STAR RECIPES Posted to MC-Recipe Digest V1 #645 by essie49@juno.com (Ethel R Snyder) on Jun 16, 1997
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