Sauteed Chicken Cutlets

Sauteed Chicken Cutlets

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  • Prep Time


  • Total Time


  • Servings



  • ¼

    cup all-purpose flour

  • ½

    teaspoon salt

  • Dash pepper

  • 2

    whole chicken breasts, split, skinned and boned 1 pound boneless

  • 3

    tablespoons butter or margarine

  • 1 - 227

    g (8 ounce) package fresh mushrooms, sliced

  • 1

    small onion, chopped

  • ¾

    cup diluted Campbell's Condensed Chicken Broth

  • ¼

    cup Vermouth or dry white wine

  • Chopped fresh parsley for garnish


1. Combine flour, salt and pepper in a plastic bag; shake chicken in flour mixture to coat. 2. Cook chicken in a large fry pan in butter until brown on all sides (about 10 min.); remove to platter, keep warm. 3. Saute mushrooms and onion in hot drippings until tender and liquid has evaporated; stir in broth and Vermouth; heat to boiling, reduce heat and simmer until sauce is slightly thickened (about 5 min.); serve over chicken and garnish with parsley. Serves 4.


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