- 4 boneless skinless chicken breast halves (4 ounces each)
- 1 cup dry bread crumbs
- 1 teaspoon plus 2 tablespoons Dijon mustard, divided
- 3 tablespoons honey
- 2 tablespoons butter
- Flatten chicken to 1/4-in. thickness. In a shallow bowl, combine bread crumbs and 1 teaspoon of mustard. In another shallow bowl, combine honey and remaining mustard. Dip chicken in honey-mustard mixture, then coat with crumbs.
- In a nonstick skillet, cook chicken over medium heat in butter for 4-6 minutes on each side or until chicken juices run clear. Yield: 4 servings.
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Reviews for Honey-Mustard Breaded Chicken
"Totally yummy, will definitely make this again and again"
"This was good. I used olive oil instead of butter. I used italian flavored bread crumbs and also added some grated parmesan cheese to the coating. Thanks for the recipe."
"Too much work and messy. All breading stuck to non-stick pan. Would not make again"
"I tried this coating on fresh Alaskan Cod I got from Costco. Huge pieces of Cod. Can't wait to do the chicken recipe."
"For those of you that are having trouble with the breading sticking to the chicken; place dipped and battered chicken in the freezer for 15 min and then straight to the hot skillet. This works great for shrimp and mushrooms. I could never get the batter to stay on mushrooms till I tried the freezer trick.I used equal parts Dijon, honey and mayo for my sauce and I loved this dish that way."
"Excellent recipe. My husband and I really liked it. I made one change -- instead of butter, I used coconut oil. I will definitely make this recipe for company."
"Dijon mustard and pinko crumbs.mixed with the flour....omg-great!!"
"Very good. I have made it with bottled ranch dressing when I didn't have an envelope and it turned out just as good (I used about 1T of bottled ranch). I've found with any recipe that you pan fry that if you put it in the fridge for about 15 mins, the coating sticks better while cooking."