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Pan-Fried Cutlets with Pinot Noir Mushroom Gravy
Courtesy of www.eatchicken.com
Serve With:
Servings: 4
Green beans and a crusty french rolls. Prep Time: 5 Min. Cook Time: 10 Min. What you need:
(click + to add ingredients to your shopping list)
+ 1 pkg. (about 1 lb.) thin-sliced skinless and boneless turkey or chicken breast cutlets
+ 1/2 c. all-purpose flour + 1 Tbsp. ground black pepper + 2 Tbsp. vegetable oil + 2 Tbsp. butter + 1/2 c. Pinot Noir wine + 1 can (10 3/4 oz.) golden mushroom soup + 1/4 c. water What to do:
1. In shallow bowl, blend flour and pepper.
2. Heat oil and butter in a large nonstick skillet. Dredge cutlets in flour mixture and pan fry on medium high heat until golden brown on each side (about 3 minutes per side). 3. Remove cooked chicken from pan; set aside and keep warm. Reduce heat to medium and pour in wine. 4. Simmer for about 3 minutes and add soup and water and stir until mixture is heated through. To serve, pour sauce over cutlets. * For more chicken recipes visit www.eatchicken.com Wine pairings:
Pinot Noir, Merlot, Chardonnay
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