Chicken Cutlets

Name: Chicken Cutlets
Ingredients: 2 lbs chicken cutlets, pounded thin; fresh ground pepper; 1 tablespoon vegetable oil; 1 tablespoon margarine; 4 tablespoons flour; 12 cup skim milk; 12 cup unsalted chicken stock (in 1/2 cup water) or 1 teaspoon low-sodium instant chicken bouillon granules (in 1/2 cup water); 1 cup white wine; 12 teaspoon dried tarragon or 12 teaspoon dried basil, crushed; 1 teaspoon dried parsley flakes; 12 cup sliced fresh mushrooms

11 ingredients

6 steps

Ingredients

2 lbs chicken cutlets, pounded thin
fresh ground pepper
1 tablespoon vegetable oil
1 tablespoon margarine
4 tablespoons flour
12 cup skim milk
12 cup unsalted chicken stock (in 1/2 cup water) or 1 teaspoon low-sodium instant chicken bouillon granules (in 1/2 cup water)
1 cup white wine
12 teaspoon dried tarragon or 12 teaspoon dried basil, crushed
1 teaspoon dried parsley flakes
12 cup sliced fresh mushrooms

Directions

1

Sprinkle cutlets with pepper.
2

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.
3

Blend flour with milk and stock.
4

Add to pan drippings and cook and stir over medium heat until thick.
5

Reduce heat and add wine, tarragon or basil, parsley and mushrooms.
6

Heat thoroughly and serve immediately over cutlets.