Pan-Fried Cutlets with Pinot Noir Mushroom Gravy
Courtesy of www.eatchicken.com
Serve With:
Green beans and a crusty french rolls.
Servings: 4
Green beans and a crusty french rolls.
Prep Time: 5 Min.
Cook Time: 10 Min.
What you need:
* 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
* 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
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