This comforting skillet dish transforms simple chicken breasts into a Friday night favorite. The chicken is lightly dusted in flour, dipped in egg, and coated in crushed cornflakes for an irresistible crunch. After searing, the breasts are simmered in a fragrant mixture of white wine, oregano, and basil, then topped with creamy mushroom soup. The result is tender, juicy chicken bathed in a savory, aromatic sauce. Its a hearty, home-style meal that pairs perfectly with steamed rice or vegetables, offering a warm and satisfying experience for the whole family.
Phoebe’S Friday Night Chicken Special
Description
This comforting skillet dish transforms simple chicken breasts into a Friday night favorite. The chicken is lightly dusted in flour, dipped in egg, and coated in crushed cornflakes for an irresistible crunch. After searing, the breasts are simmered in a fragrant mixture of white wine, oregano, and basil, then topped with creamy mushroom soup. The result is tender, juicy chicken bathed in a savory, aromatic sauce. Its a hearty, home-style meal that pairs perfectly with steamed rice or vegetables, offering a warm and satisfying experience for the whole family.Ingredients
Directions
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Season the flour with salt and pepper. Place the crushed cornflakes in a separate shallow bowl.
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Whisk the egg and milk together in a small bowl until well combined.
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Dredge the chicken breasts in the seasoned flour, shaking off any excess.
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Dip the floured chicken into the egg mixture, ensuring it is fully coated.
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Press the chicken into the crushed cornflakes, coating both sides evenly.
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Heat the olive oil in a medium skillet over medium heat until it shimmers.
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Add the coated chicken breasts to the skillet and brown on both sides, about 3-4 minutes per side.
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Remove the chicken from the skillet and set aside on a plate.
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Drain most of the oil from the skillet, leaving about 1 tablespoon, and wipe out any burnt bits.
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Reduce the heat to low and add the margarine or butter to the skillet.
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Return the chicken breasts to the skillet once the butter has melted.
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Pour the white wine over the chicken and sprinkle with oregano and basil.
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Cover the skillet and let the chicken simmer gently for 15 minutes.
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Spoon the cream of mushroom soup evenly over the chicken breasts.
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Sprinkle with a little more oregano and basil if desired.
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Cover and continue to simmer for another 20 minutes, or until the chicken is cooked through and tender.
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Serve the chicken hot, spooning the sauce from the pan over the top.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 43.6kcal
- % Daily Value *
- Total Fat 0.8g2%
- Saturated Fat 0.2g1%
- Cholesterol 0.5mg1%
- Sodium 13.6mg1%
- Total Carbohydrate 9.9g4%
- Dietary Fiber 5.4g22%
- Sugars 1.2g
- Protein 2.0g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Serve with steamed white rice and mixed vegetables to soak up the delicious sauce.
For a gluten-free variation, use gluten-free flour and crushed gluten-free cereal instead of cornflakes.
Ensure the chicken is cooked to an internal temperature of 165F (74C) before serving.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of water or broth to prevent drying out.
