Italian Style Chicken Breast Strips

Amy Herald


Fun fact: Chickens aren’t completely flightless—they can get airborne enough to make it over a fence or into a tree!


★★★★★ 2 votes

15 Min
25 Min


  • 6
    boneless, skinless, chicken breast halves
  • 1 c
  • 2
    eggs, beaten
  • 2 c
    italian seasoned bread crumbs
  • ·
    canola oil for frying
  • 1 Tbsp
  • 2 Tbsp
    olive oil
  • 8 oz
    sliced mushrooms
  • 2 clove
    garlic, minced
  • 1 1/4 c
    chicken broth
  • 1/2 c
    white wine
  • 1 c
    heavy cream
  • 3 Tbsp
  • 1 c
    shredded mozzarella
  • ·
    fresh chopped parsley (optional)

How to Make Italian Style Chicken Breast Strips


  1. Cut each breast fillet into 3 strips. Mix together eggs and milk. Dip chicken in egg mixture and roll in bread crumbs; brown in hot oil in large skillet over medium-high heat.
  2. Remove chicken to a glass 9x13 baking pan.
  3. Next heat 2 Tbsp. olive oil, and 1 Tbsp butter in a large iron skillet and saute mushrooms and garlic until mushrooms are softened. Sprinkle 3 Tbsp. flour over garlic & mushrooms. Mixing to combine .
  4. Pour chicken broth and wine into pan, add heavy cream. Reduce heat and simmer five minutes. Stir constantly until thickened.
  5. Pour over chicken.
  6. Sprinkle mozzarella cheese over the top. Bake in a preheated 350 degree oven for 25 minutes.
  7. Serve with a side of fettuccine or thin egg noodles. Garnish with fresh chopped parsley.

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