Chicken Cutlets With Mushroom Sauce |
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Prep Time: 40 Minutes Cook Time: 10 Minutes |
Ready In: 50 Minutes Servings: 8 |
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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. Ingredients:
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 |
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.
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