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 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.



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)