Chicken Cutlets With Mushroom Sauce

Submitted by Chef #253935

"This recipe came from my American Heritage cookbook. Juicy and tender breaded chicken with a wonderfully rich and creamy sauce. My father's favorite (and that's saying alot)! Simple to make but doesn't taste like it. I hope you enjoy it as much as we do."

 

• Ready In: 50mins
• Ingredients: 14
• Serves: 4-8

ingredients

• CHICKEN

• 4 large boneless skinless chicken breasts, halved lengthwise
• 1⁄4 cup all-purpose flour
• 2 beaten eggs
• 2 tablespoons milk
• 1 cup fine breadcrumbs
• 1⁄4 cup olive oil or 1/4 cup vegetable oil

• MUSHROOM SAUCE

• 2 tablespoons butter
• 1⁄2 cup sliced fresh mushrooms
• 1⁄4 cup chopped onion
• 1 tablespoon all-purpose flour
• 1 cup milk
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 1⁄2 cup sour cream

directions

1. Pound chicken to 1/2" thickness--I do this between cellophane to avoid any mess. Coat with flour. Dip in egg/milk mixture. Coat with bread crumbs. Fry 2-4 at a time in hot oil until golden (about 5 minute per side). Remove and keep warm while frying the rest. Serve with MUSHROOM SAUCE.

2. MUSHROOM SAUCE:

3. Cook mushrooms and onion in butter until tender. Stir in flour. Add milk, salt and pepper. Cook and stir until boiling and thickening. Stir in sour cream and heat through--Do Not Boil.