- Servings: 4
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 35 mins
Ingredients:
| 1 | Whole Egg |
| 1 | Egg White |
| Fat-free Milk | |
| ¼ cup | Flour, could be whole wheat |
| 1 cup | Italian-style Bread Crumbs |
| 1 | Packet Lipton Mushroom Soup Mix, dry |
| 1 lb | Chicken Tenders |
| 1 | Can/jar of Mushrooms, sliced or whole; 6.5 oz |
| ⅓ cup | Oil (enova Brand) |
| 1 can | Condensed Cream of Mushroom Soup |
| ¾ cup | White Cooking Wine, such as marsala |
| ¾ | Fat-free Milk |
Directions:
1) Make egg mixture: Combine whole egg and egg white; add a splash (about 2 Tbsp.) of milk and whisk together.
2) Make bread crumb mixture: Stir together flour, mushroom soup mix, and bread crumbs.
3) Dip chicken tenders in egg mixture, then in bread crumb mixture.
4) Drain mushroom liquid from can of mushrooms into frying pan and add oil. Heat.
5) Add chicken tenders to frying pan. Cook on both sides until browned.
6) Make mushroom sauce while cooking tenders: Mix condensed mushroom soup, mushrooms, 3/4 cup milk and wine. Slowly heat.
7) Once tenders are cooked and sauce is heated, pour mushroom sauce over tenders. Make sure to cover all of the chicken. Cook over low heat for approximately 10 minutes.
Helpful Tips:
Very moist and tasty. Quick and easy to make.
