Creamy Chicken Marsala

Chicken tenderloins are dipped in beaten egg, coated with a mixture of bread crumbs & dry soup mix, cooked in a soup & wine sauce.

Ingredients:

• 1 whole egg
• 1 egg white
• Fat-free milk
• 1/4 cup flour (could be whole wheat)
• 1 cup of Italian-style bread crumbs
• 1 packet Lipton mushroom soup mix (dry)
• 1 lb. of chicken tenders
• 1 can/jar of mushrooms (sliced or whole; 6.5 oz)
• 1/3 cup of oil (Enova brand)
• 1 can of condensed cream of mushroom soup
• 3/4 cup of white cooking wine (such as marsala)
• 3/4 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.

Number of Servings: 4

Notes from the Cook: Very moist and tasty. Quick and easy to make.