Deviled Chicken Breasts(Serves 4)

• 2 Tbsp. Italian seasoned breadcrumbs
• 4 (4 oz.) boneless, skinless chicken breast halves
• 1 Tbsp. olive oil
• 1 c. Chablis or dry white wine
• 1 tsp. summer savory, crushed
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1 (4 oz.) can whole mushrooms, drained
• 2 Tbsp. lemon juice
• 2 Tbsp. honey mustard

1. Toss chicken breasts and breadcrumbs in large Ziploc bag to coat.
2. Heat oil in large nonstick skillet over medium heat.
3. Brown chicken on each side for 3 minutes or until golden brown.
4. Add wine, savory, salt, pepper and mushrooms.
5. Cover, reduce heat and simmer for 20 to 30 minutes or until chicken is done.
6. Remove chicken and mushrooms with slotted spoon and place on serving plate.
7. Add lemon juice and honey mustard to skillet; stir well. Cook 2 minutes or until thoroughly heated.
8. Serve sauce over chicken.

italian seasoned breadcrumbs, chicken, olive oil, chablis, summer, salt, pepper, mushrooms, lemon juice, honey mustard

Taken from www.cookbooks.com/Recipe-Details.aspx?id=487563 (may not work)