Parmesan Chicken With Mushroom-Wine Sauce

Prep Time
Cook Time
Ready In

""This is an old recipe from back when you counted portions and not points. I love this dish. I figured it has 7 points on the old program. Posting it here for safe keeping. Please try it.""

Original recipe yields 4 servings


  • Serving Size: 1 (290.5 g)
  • Calories 362.9
  • Total Fat - 10.8 g
  • Saturated Fat - 2.8 g
  • Cholesterol - 144.6 mg
  • Sodium - 1121 mg
  • Total Carbohydrate - 13.2 g
  • Dietary Fiber - 1.6 g
  • Sugars - 3.4 g
  • Protein - 51.1 g
  • Calcium - 77.6 mg
  • Iron - 2.5 mg
  • Vitamin C - 6.4 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

On sheet of wax paper or a paper plate combine flour, Parmesan cheese, and 1/4 teaspoon each salt and pepper.

Step 2

Dredge chicken in flour mixture, coating both sides and reserving any remaining flour mixture.

Step 3

In 10-inch skillet heat 1 1/2 teasspoons oil over medium-high heat; add onions and garlic and saute until onions are softened.

Step 4

Add mushrooms, basil and remaining 1/4 teaspoon salt and saute until mushrooms are tender, about 5 minutes.

Step 5

Transfer mixture to plate and set aside.

Step 6

In same skillet heat remaining 1 1/2 teasspoons oil; add chicken and cook, turning once, until lightly browned 1 to 2 minutes on each side.

Step 7

Stir in any reserved flour mixture; gradually add wine and water and, continuing to stir, bring mixture to a boil.

Step 8

Return mushroom mixture to pan and cook until heated through.

Tips & Variations

No special items needed.


5 Reviews


Yum. This was really good. I added a little bit more wine since my sauce seemed to be a little dry. Thanks for sharing this nice keeper, Teresa.


review by:
(11 Mar 2022)


We love meals made with wine and this one is great! I made fettuccine to have with it. So good and easy to prepare too, which is always nice.


review by:
(8 Jul 2021)


We absolutely loved this delicious chicken! The sauce is devine and delicious over our noodles we had with it. A must try if you haven't already!


review by:
(10 Jun 2021)


Simply heavenly....we thoroughly enjoyed this chicken! I did use 2 breasts but did not pound them, just cooked them longer. And made the full rest of the recipe. And having some of the mushroom/wine mixture left over, added a wee bit of whipping cream and had that as my dressing for my morning raw salad. Soooo yummy and decadent!!! Will be so making this again. Thank you for sharing Teresa! Made for Billboard Recipe Tag.


review by:
(9 May 2021)


Pretty fancy for a diet dish. Company worthy. Served with steamed brown rice and carrots. It wasn't clear if chicken breast should be pounded out, but given the cooking time, I ssumed so and did. Will be making this again.


review by:
(7 Mar 2016)