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

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.