Ww Parmesan Chicken With Mushroom Wine Sauce Recipes

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CHICKEN WITH WINE AND MUSHROOMS



Chicken With Wine and Mushrooms image

Amazingly simple, delicious and low calorie! Only 220 calories per serving! Plus this plates up beautifully and makes you look like you went all out! Makes any occasion special! Boneless skinless chicken breasts browned and juicy with a very tasty wine and mushroom sauce that is perfection on a plate! Yet this is so fast, easy and delicious you can make it on any busy weeknight or serve it up at your best dinner party! They just won't know what hit 'em!

Provided by Mamas Kitchen Hope

Categories     Chicken Breast

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

6 boneless skinless chicken breasts
1 tablespoon olive oil
8 ounces fresh mushrooms, sliced
6 green onions, chopped, green and white parts
2 garlic cloves, minced
1 cup dry white wine or 1 cup chicken broth
1 tablespoon butter, use real butter for best flavor
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon cornstarch
2 tablespoons cold water

Steps:

  • Season chicken breast as desired. I like salt and pepper but you could add any dried herbs you like as well. Heat oil in a large skillet and brown chicken breasts on both sides. Cover and cook until juices run clear. About 6-10 minutes, depending on thickness. Remove chicken and keep warm. If you find you need more oil use some cooking spray instead if you want to keep the fat and calories down.
  • In the same skillet using the oil that remains, sauté mushrooms until tender. Add garlic and onions- green and white parts- and cook for a few minutes just to get them aromatic and cooked a little. About 2-3 minutes.
  • Add butter and when it's melted stir in wine or broth- I recommend wine! -. (Personally I use one cup broth and one cup wine. I like Pinot Grigio but anything that isn't sweet is good!).
  • In a small cup combine water and cornstarch and stir until smooth and dissolved. Add to skillet when broth starts to bubble.
  • Cook and stir, keeping it just at a bubble until desired thickness. About 2-3 minutes.
  • Return chicken to pan and heat through. Taste for seasoning and add some salt and pepper to taste if desired.
  • Serve over rice, noodles or mashed potatoes.
  • NOTE: If you want even more sauce add 1 more cup of chicken broth to the wine or broth in step 3. Want the sauce thicker? Add more cornstarch in step 4.

WW PARMESAN CHICKEN WITH MUSHROOM-WINE SAUCE



Ww Parmesan Chicken With Mushroom-Wine Sauce image

This is an old recipe from back when you counted portions and not points. I love this dish. This recipe has 8 SMART Points (7 Points plus) per 4oz serving. Posting it here for save keeping. Please try it.

Provided by teresas

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons flour
2 tablespoons grated parmesan cheese
1/2 teaspoon salt, divided
1/4 teaspoon pepper
16 ounces chicken breasts
1 tablespoon olive oil, divided
2 cups diced onions
2 garlic cloves, minced
2 cups sliced mushrooms
1/2 teaspoon basil
2 tablespoons dry white wine
2 tablespoons water

Steps:

  • On sheet of wax paper or a paper plate combine flour, Parmesan cheese, and 1/4 tsp each salt and pepper.
  • Dredge chicken in flour mixture, coating both sides and reserving any remaining flour mixture.
  • In 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 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 any reserved flour mixture; gradually add wine and water and, continuing to stir, bring mixture to a boil.
  • Return mushroom mixture to pan and cook until heated through.

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