** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. In shallow bowl or on a paper plate, combine bread crumbs (or combination of bread crumbs and corn meal) with 2 tablespoons flour.
2. Dip chicken into egg, making sure all sides are coated; then dredge in crumb mixture.
3. Repeat procedure with all chicken pieces, being sure to use all of the egg and crumbs.
Set aside.
4. In 10 inch skillet, heat oil until hot but not smoking.
5. Add chicken and cook, turning once, until both sides are light browned and chicken is cooked through, 2 to 3 minutes on each side; transfer to plate and keep warm.
6. To same skillet, add mushrooms and saute until lightly browned, 1 to 2 minutes.
Sprinkle with remaining teaspoon flour and stir quickly to combine.
7. Add broth and wine and cook, stirring constantly, until mixture thickens, about 1 minute.
8. Return chicken to skillet and top evenly with cheese; cover and cook until cheese is melted, 2 to 3 minutes.
9. Sprinkle with parsley and serve.
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Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Gluten, Mushroom, MSG, Poultry, Cheese, Sulfites, Alcohol allergies.