Ww Parmesan Chicken with Mushroom Wine Sauce
Elevate your weeknight dinner game with this WW Parmesan Chicken with Mushroom Wine Sauce—a dish that’s as comforting as it is elegant. Perfectly golden, Parmesan-crusted chicken breasts are nestled in a rich, velvety mushroom wine sauce made with sautéed garlic, dry white wine, and a touch of cream. With its crispy coating contrasted by the luscious sauce, this recipe combines texture and flavor in every bite. Ready in just 50 minutes, it’s a sophisticated yet achievable meal that’s ideal for busy evenings or special occasions. Serve this indulgent dish with a side of roasted vegetables or atop pasta for a restaurant-quality dinner right at home. Designed with balance in mind, this recipe is perfect for those following Weight Watchers or simply seeking a satisfying yet lighter meal option.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 cup Parmesan cheese, grated
- 0.5 cup Breadcrumbs
- 0.5 cup Flour
- 2 large Eggs
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 tablespoon Butter
- 2 cups Mushrooms, sliced
- 2 cloves Garlic, minced
- 0.5 cup White wine (dry, such as Sauvignon Blanc)
- 1 cup Low-sodium chicken broth
- 0.25 cup Heavy cream
- 2 tablespoons Fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C).
Prepare three shallow bowls: one with flour mixed with salt and pepper, one with beaten eggs, and one with a mixture of breadcrumbs and grated Parmesan cheese.
Pound the chicken breasts to an even thickness using a meat mallet or rolling pin, about 1/2 inch thick.
Dredge each chicken breast in the flour mixture, then dip into the egg, and finally coat with the Parmesan-breadcrumb mixture. Press gently to ensure the coating adheres.
Heat olive oil in a large skillet over medium-high heat. Add the coated chicken breasts and cook for 3-4 minutes per side, or until golden brown. Transfer the chicken to a baking sheet and finish cooking in the oven for 10-12 minutes, or until the internal temperature reaches 165°F (74°C).
In the same skillet, melt butter over medium heat. Add the sliced mushrooms and cook for 5-7 minutes, until they release their moisture and begin to brown.
Stir in minced garlic and cook for 1 minute until fragrant.
Deglaze the pan with the white wine, scraping up any browned bits from the bottom. Allow the wine to reduce by half, about 2-3 minutes.
Add the chicken broth and simmer for 5 minutes. Stir in heavy cream and cook for an additional 2-3 minutes, or until the sauce thickens slightly.
Season the mushroom wine sauce with salt and pepper to taste. Return the chicken breasts to the skillet, spooning the sauce over them to coat.
Garnish with fresh parsley and serve hot. Pair with your favorite vegetable side dish or over a bed of rice or pasta.
Nutrition Facts
Calories |
2778 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.9 g | 158% | |
| Saturated Fat | 49.5 g | 248% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 1136 mg | 379% | |
| Sodium | 5415 mg | 235% | |
| Total Carbohydrate | 104.3 g | 38% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 12.2 g | ||
| Protein | 285.8 g | 572% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 1098 mg | 84% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 3070 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
