Deviled Chicken Breasts

• 2 Tbsp. seasoned bread crumbs
• 4 boneless chicken breast halves
• 1 Tbsp. olive oil
• 1/2 c. Chablis wine
• 1/2 tsp. savory
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1 jar whole mushrooms, drained
• 1 Tbsp. lemon juice
• 1 Tbsp. honey mustard

1. Place bread crumbs in large plastic bag.
2. Add chicken and shake to coat chicken with bread crumbs.
3. Heat oil in large nonstick pan (skillet) over medium heat.
4. Cook on each side until browned.
5. Add wine and next 4 ingredients.
6. Cover.
7. Reduce heat and cook 15 minutes, or until chicken is done.
8. Remove chicken and mushrooms with a slotted spoon.
9. Add lemon juice and mustard to skillet. Stir well.
10. Cook 2 minutes.
11. Spoon sauce over chicken and mushrooms.

bread crumbs, chicken breast halves, olive oil, chablis wine, salt, pepper, mushrooms, lemon juice, honey mustard

Taken from www.cookbooks.com/Recipe-Details.aspx?id=579507 (may not work)