Ingredients
4 boneless skinless chicken breast halves (5 ounces each)1 egg1 tablespoon water3/4 cup all-purpose flour1/2 teaspoon salt1/2 teaspoon pepper3/4 pound sliced fresh mushrooms2/3 cup plum wine
Preparation
Flatten chicken to 1/4-in. thickness. In a shallow bowl, whisk egg and water. In another shallow bowl, combine the flour, salt and pepper. Dip chicken in egg mixture, then coat with flour mixture.
In a large nonstick skillet coated with cooking spray, cook chicken over medium heat for 4-5 minutes on each side or until juices run clear. Remove and keep warm.
In the same skillet, saute mushrooms until tender. Add wine, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by half. Serve with chicken.
