Chicken - Parmesan Chicken with mushroom sauce
- 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
Preparation time 15mins
Cooking time 45mins
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.
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.
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.
Per serving: 8 SmartPoints;