Skinny Breaded Chicken with Mushroom Wine Reduction
Serve this delicious chicken over rice, spinach, greens, etc.

Ingredients
-
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
Directions
- Preheat oven to 350 (convect bake/air fry if you have available)
- “Saute” onion in 1/8c of water, once the water evaporated add mushrooms and little cooking spray.
- Whisk wine, broth, cornstarch together until cornstarch dissolved
- Once onions and mushrooms are browned add wine mixture. I will do ½ of mixture, reduce down then add second half
- Add seasonings to sauce and continue to simmer and stir until thicker consistency
- Turn off heat then stir in golden butter and sweetener
- WHILE SAUCE IS REDUCING dredge chicken breasts in whisked egg then breadcrumb mixture
- Place on baking sheet and set time for 20 mins, then broil on low for a few minutes to brown the breadcrumbs a bit
Macros:
For ¼ of recipe
- 225 Cals
- 27P
- 16C
- 6F