Crispy Cheddar Chicken with Cream Sauce

2 lbs boneless, skinless chicken breasts, cut into 12 equal pieces (for me this was 4 large breasts; I cut each into 3 pieces)

2 tablespoons flour

2 egg whites

2 tablespoons skim milk

1 cup cornflake crumbs

½ teaspoon salt

¼ teaspoon black pepper

¼ teaspoon onion powder

1 teaspoon dried parsley flakes

3 oz shredded 50% sharp cheddar cheese

10.5 oz can Campbell’s Healthy Request Cream of Chicken condensed soup

2 tablespoons fat free sour cream

2 tablespoons light butter (I used Land O’Lakes)

Directions at emilybites.com

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