Total Time
17mins
Prep 10 mins
Cook 7 mins

In my collection from I don't know where - this is one of the most often requested dinners by my family and guests. Serves 2 (but easily doubled or tripled) Core plus 3.5 WPA or 7.5 flex points (approx). This is a dieter's special dinner posing as company fare - truly decadent. I serve with steamed broccoli and baked potatoes; potatoes served "bare" (but topped with pan juices) with extra pepper, spices and/or Butter Buds.

Ingredients Nutrition

Directions

  1. In shallow bowl or on a paper plate, combine bread crumbs (or combination of bread crumbs and corn meal) with 2 tablespoons flour.
  2. Dip chicken into egg, making sure all sides are coated; then dredge in crumb mixture. Repeat procedure with all chicken pieces, being sure to use all of the egg and crumbs. Set aside.
  3. In 10 inch skillet, heat oil until hot but not smoking. Add chicken and cook, turning once, until both sides ar light browned and chicken is cooked through, 2 to 3 minutes on each side; tranfer to plate and keep warm.
  4. To same skillet, add mushrooms and saute until lightly browned, 1 to 2 minutes.
  5. Sprinkle with remaining teaspoon flour and stir quickly to combine.
  6. Add broth and wine and cook, stirring constantly, until mixture thickens, about 1 minute.
  7. Return chicken to skillet and top evenly with cheese; cover and cook until cheese is melted, 2 to 3 minutes.
  8. Sprinkle with parsley and serve.

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