| 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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