Devilled Chicken Fillet

Devilled Chicken Fillet


2 people made this

French dishes tend not to be too spicy - this devilled chicken fillet recipe is about as hot as they get. This is delicious with a cream sauce.

rolypoly South Australia, Australia

Serves: 4 

  • 3 tablespoons Dijon mustard
  • 3 tablespoons dry white wine
  • 1 teaspoon Worcestershire sauce
  • 8 boneless, skinless breast fillets
  • 2 1/2 cups breadcrumbs
  • salt and pepper, to taste
  • 4 tablespoons butter
  • 4 tablespoons vegetable oil

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

  1. In a bowl, combine the mustard, wine and Worcestershire.
  2. Place the chicken between layers of wax paper and lightly pound with a mallet. Sprinkle with salt and pepper then brush on all sides with the mustard mixture. Coat with breadcrumbs.
  3. Heat the butter and oil in a heavy frypan. Brown the chicken on both sides, about 5 minutes a side.

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