Parmesan Chicken With Mushroom-Wine Sauce
November 01, 2015
""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.""
- 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
On sheet of wax paper or a paper plate combine flour, Parmesan cheese, and 1/4 teaspoon each salt and pepper.
Dredge chicken in flour mixture, coating both sides and reserving any remaining flour mixture.
In 10-inch skillet heat 1 1/2 teasspoons oil over medium-high heat; add onions and garlic and saute until onions are softened.
Add mushrooms, basil and remaining 1/4 teaspoon salt and saute until mushrooms are tender, about 5 minutes.
Transfer mixture to plate and set aside.
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.
Stir in any reserved flour mixture; gradually add wine and water and, continuing to stir, bring mixture to a boil.
Return mushroom mixture to pan and cook until heated through.
Tips & Variations
No special items needed.