Ingredients

• 4-6 boneless chicken breasts
• breadcrumbs
• garlic powder
• salt
• pepper
• parsley
• 1 egg
• vegetable oil
• 2 pkg chicken gravy mix
• 1 c white wine
• butter

Directions

1. You may want to flatten the breasts a bit if they are really thick or slice them through the middle. Dredge chicken in egg. (I season my egg with a bit of parsley flakes, salt, pepper and garlic powder – just a tip.) Next, dredge them in breadcrumbs. Heat up about 2 tablespoons of oil in a large skillet/sauté pan. Add more oil as cooking if needed. 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 and you don’t want them dry.) Save the drippings in the pan when you are done.

2. Place cutlets in a 9 × 13 pan.

3. I usually pour off a bit of the oil, leave about ½ 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.

4. Sauté the sliced mushrooms in 1T of butter until cooked through sprinkles over cutlets. Then, pour the gravy mixture over the cutlets.

5. Bake at 325 for 45 minutes. I usually serve it over rice.

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