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

1. On a sheet of wax paper or paper plate, combine flour, parmesan cheese, and 1/4 tsp each salt and pepper.
2. 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.
3. Add mushrooms, basil, and remaining 1/4 tsp salt and saute until mushrooms are tender, about 5 minutes.
4. Transfer mixture to plate and set aside.
5. 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.
6. Stir in reserved flour mixture; gradually add wine and water and continuing to stir, bring mixture to a boil.
7. Return mushroom mixture to the pan and cook until heated through.

Per serving: 7 PointsPlus;  8 Smartpoints

Nutritional Information

Serving Size: 1 (255 g)

Servings Per Recipe: 4
Amount Per Serving
Calories 298
Total Fat 15g
Saturated Fat 4g
Cholesterol 75mg
Sodium 406mg
Total Carbohydrate 13g
Dietary Fiber 2g
Sugars 4g
Protein 27g