Ingredients 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 Directions Prep 15 min Cook 20 min Ready 35 min 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; 7 PointsPlus; 7 POINTS (old) Nutritional Information Serving Size: 1 (255 g) Servings Per Recipe: 4 
Credit: kitchme
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