Skinny Breaded Chicken with Mushroom Wine Reduction

Serve this delicious chicken over rice, spinach, greens, etc.
  • 1 lb Boneless skinless chicken breast- thin or slice thick ones in half lengthwise

  • 1 Egg
  • ¼ Cup Breadcrumbs (add salt, pepper, garlic powder, onion powder)
  • 1 Large Onion, sliced
  • 8oz Sliced Mushrooms
  • 1 Cup Chicken broth
  • 2 tsp Cornstarch
  • 4oz whatever red wine that is open and/or cheap
  • Salt, pepper, basil, garlic powder, crushed red pepper flakes
  • 2 tsp sweetener
  • 1 Golden Butter flex flavor
  1. Preheat oven to 350 (convect bake/air fry if you have available)
  2. “Saute” onion in 1/8c of water, once the water evaporated add mushrooms and little cooking spray. 
  3. Whisk wine, broth, cornstarch together until cornstarch dissolved
  4. Once onions and mushrooms are browned add wine mixture.  I will do ½ of mixture, reduce down then add second half
  5. Add seasonings to sauce and continue to simmer and stir until thicker consistency
  6. Turn off heat then stir in golden butter and sweetener
  7. WHILE SAUCE IS REDUCING dredge chicken breasts in whisked egg then breadcrumb mixture
  8. Place on baking sheet and set time for 20 mins, then broil on low for a few minutes to brown the breadcrumbs a bit

For ¼ of recipe

  • 225 Cals
  • 27P
  • 16C
  • 6F