Chicken Cutlets
- Ready In:
- 30mins
- Ingredients:
- 11
- Yields:
-
8 portions
- Serves:
- 8
ingredients
- 907.18 g chicken cutlets, pounded thin
- fresh ground pepper
- 14.79 ml vegetable oil
- 14.79 ml margarine
- 59.16 ml flour
- 118.29 ml skim milk
- 118.29 ml unsalted chicken stock (in 1/2 cup water) or 4.92 ml low-sodium instant chicken bouillon granules (in 1/2 cup water)
- 236.59 ml white wine
- 2.46 ml dried tarragon or 2.46 ml dried basil, crushed
- 4.92 ml dried parsley flakes
- 118.29 ml sliced fresh mushrooms
directions
- Sprinkle cutlets with pepper.
- In a large skillet, melt the oil and margarine and saute the cutlets over medium heat 5 to 8 minutes on each side- Remove from pan and keep warm.
- Blend flour with milk and stock.
- Add to pan drippings and cook and stir over medium heat until thick.
- Reduce heat and add wine, tarragon or basil, parsley and mushrooms.
- Heat thoroughly and serve immediately over cutlets.
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RECIPE SUBMITTED BY
BeccaB3c
United States