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Chicken and Mushrooms in Parmesan Cream

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Ingredients

  • 4 Chicken Cutlets (1/4 lb. each), pounded thin
  • 4 Tbs. Flour
  • 2 tsp. Margarine
  • 2 tsp. Olive Oil
  • 2 Cups Mushrooms, sliced
  • 1/2 Cup Evaporated Milk
  • 1/4 Cup Half and Half
  • 1 oz. Parmesan Cheese, grated
  • 1 Tbs. Chopped Parsley
  • Dash Pepper

Details

Preparation

Step 1

Dredge cutlets in flour, lightly coating both sides. In a 10" skillet combine margarine and oil and cook over medium-high heat, turning once until lightly browned, 2-3 minuted on each side. Transfer to platter; set aside. In same skillet saute mushrooms over high heat until tender crisp, 1-2 minutes. Stir in milk and half and half. Reduce heat to medium low and cook, stirring frequently, until mixture is heated through, 1-2 minutes. Stir in remaining ingredients and cook until cheese is melted. Return chicken to skillet and cook until heated through.

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