Chicken Breasts in Mustard Sauce

    Chicken Breasts in Mustard Sauce

    (40)
    4saves
    30min


    39 people made this

    This is a very quick and easy recipe to prepare, perfect for a mid week dinner. You can increase the amount of mustard to your taste.

    Ingredients
    Serves: 4 

    • 1/8 cup seasoned bread crumbs
    • 4 skinless, boneless chicken breasts
    • 1 tablespoon olive oil
    • 1/2 cup (125ml) dry white wine
    • 1/2 teaspoon dried thyme
    • 1/4 teaspoon salt
    • 150g sliced mushrooms
    • 1 tablespoon lemon juice
    • 1 tablespoon honey mustard

    Directions
    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Place bread crumbs in a large resealable plastic bag. Add chicken, seal bag and shake to coat chicken with breadcrumbs.
    2. Heat oil in a large nonstick frypan over medium heat. Add chicken. Cook 3 minutes on each side or until browned. Add wine, thyme, 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 frypan and stir well. Heat through. Serve sauce with chicken.
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    Reviews and Ratings
    Global Ratings:
    (40)

    Reviews in English (40)

    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 USA and 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 USA and 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 USA and Canada)

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