Chicken and Mushrooms in Parmesan Cream

By á-24734

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

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.