Recipe by mickeydownunder
Restaurant quality you can do at home, TRUE! EASY to make when entertaining too! The sky's the limit with variations as well, Will you be enticed to make this? Only time will tell!
Top Review by HeatherFeather
This was so good! I cut down the recipe for just two servings and used this as my main dish for an Oscar Night watching meal. It was elegant without being overly fancy. I added the garlic to the onions while they simmered, since i didn't see when to add that in the instructions. For two servings, I did have to cut down the cooking time quite a bit - after browning the chicken on both sides, I baked it with the onions for about 10 minutes before adding the mushrooms and grapes and remaining butter to cook another 10 minutes or so. Like the other reviewers, I had to use fresh grapes and instead of mixing up bouilon cubes with water, I used the same amount of already prepared chicken stock, adding a touch of salt to account for the usually saltier bouillon. Served with wild rice pilaf and steamed broccoli.
- 6 chicken cutlets
- 1 egg
- 1⁄2 cup breadcrumbs
- 1⁄4 cup oil
- 2 cloves garlic
- 1⁄2 teaspoon pepper
- 1 large onion (Diced)
- 2 tablespoons butter
- 2 chicken bouillon cubes
- 1 cup water
- 1 cup dry white wine
- 1⁄2 lb mushroom
- 1⁄8 lb additional butter
- 1 (8 ounce) can white grapes, drained
Directions See How It's Made
- Bread Cutlets and Fry.
- Set aside and place in an Oven Proof Pan.
- In saucepan, brown onion in butter or margarine.
- Combine bouillon cubes with water and wine.
- Add onions to mixture.
- Simmer to boil and let stock reduce.
- Pour over chicken and bake at 375 for 45 minutes.
- While chicken is cooking,prepare sauce: Saute mushrooms in butter or margarine.
- Set aside until chicken cooks for 45 minutes.
- Pour over chicken and bake 10 minutes more.
- ***Have also used raisins/sultanas, dried chopped apricots, Red, Green and Yellow Peppers/Capsicum***.
- The recipe is only limited by the extent of your imagination!
- NOTE: Fresh grapes can also be used
- NOTE: You do not need to serve the chicken IN the white wine sauce but, (And is personal preference), you can spoon as much or as little sauce as you like over the chicken. Hope this helps!