Parmesan Chicken with Mushroom Wine Sauce

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2 tbsp flour
2 tbsp parmesan cheese, grated
1⁄2 tsp salt, divided
1⁄4 tsp pepper
16 oz chicken breast
1 tbsp olive oil, divided
2 cup onion, diced
2 garlic cloves, minced
2 cup mushrooms, sliced
1⁄2 tsp basil
2 tbsp dry white wine
2 tbsp water


  1. On a sheet of wax paper or paper plate, combine flour, parmesan cheese, and 1/4 tsp each salt and pepper.
    Dredge chicken in flour mixture, coating both sides, and reserve any remaining flour mixture.
    In a 10 inch skillet, heat 1 1/2 tsps oil over medium-high heat; add onions and garlic and saute until onions are softened.
  2. Add mushrooms, basil, and remaining 1/4 tsp salt and saute until mushrooms are tender, about 5 minutes.
    Transfer mixture to plate and set aside.
    In the same skillet, heat remaining 1 1/2 tsp oil; add chicken and cook, turning once, until lightly browned, 1 to 2 minutes on each side.
  3. Stir in reserved flour mixture; gradually add wine and water and continuing to stir, bring mixture to a boil.
    Return mushroom mixture to the pan and cook until heated through.

Nutritional Information:

Serving Size: 1 (255 g) | Servings Per Recipe: 4 | Pointplus: 7 | SmartPoints: 8

Amount Per Serving

  • Calories 298
  • Total Fat 15g
  • Saturated Fat 4g
  • Cholesterol 75mg
  • Sodium 406mg
  • Total Carbohydrate 13g
  • Dietary Fiber 2g
  • Sugars 4g

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