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Chicken cutlet with mushroom soup

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Ingredients

  • 8 oz. chicken cutlets, pounded flat
  • 2 tbsp. flour
  • 1/8 tsp. salt
  • 1/8 tsp. pepper
  • 1 tsp. olive oil
  • 1/2 c. yellow onions, minced
  • 1 can Campbell's mushroom soup
  • 1/4 c. white wine

Details

Servings 8
Preparation time 20mins
Cooking time 30mins

Preparation

Step 1

Dust chicken cutlets in flour and salt and pepper. Shake off excess flour and set aside.
Cook onions in oil until translucent about 3 minutes. Add chicken cutlets, lightly brown on both sides 3 minutes each over medium flame. Remove from skillet, set aside.

Add mushroom soup to pan. Add wine, bring to a boil, reduce slightly. Return chicken cutlets to pan to warm. Serve with rice.

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