Categories: Chicken

Ingredients

• 4-6 Boneless Chicken breasts
• Bread crumbs
• egg
• oil
• 2 packages of chicken gravy mix
• 2 cups of chicken broth
• 1 cup of white wine
• sliced mushrooms (optional)
• butter

Directions

1. You may want to flatten the breasts a bit if they are really thick, or slice them through the middle (horizontally.) Dredge the chicken in egg. (Season my egg with a bit of parsley flakes, salt, pepper and garlic powder-just a tip).

2. Next dredge them in bread crumbs.

3. Heat up about 2 tablespoons of oil in a large skillet/sauté pan. Add more oil as cooking if needed.

4. Sauté the breasts until golden. (Don’t over cook them, keep the heat fairly low, they will be in the oven for a good 45 minutes, you don’t want them dry) Save the drippings in the pan when you are done.

5. Place the cutlets in a 9 X 13 pan.

6. Pour off a bit of the oil, leave about 1/2 T in the pan. Add the broth to the skillet, all the while stirring so that the bits will loosen a bit, add the wine, and begin whisking in the two packets of gravy. Maintain a nice medium level of heat, and don’t dump in the gravy to be sure you don’t get clumps. It should begin to thicken and bubble after a few minutes.

7. Sauté the sliced mushrooms in 1 T of butter until cooked through, sprinkle over the cutlets. Pour the gravy mixture over the cutlets.

8. Bake at 325 for 45 minutes. Serve with rice.

Email to a friend | Print this recipe | Back