Sauteed Chicken Cutlets

By HeatherS

Ingredients

• 1/4 cup all-purpose flour
• 1/2 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
• 3/4 cup diluted Campbell's Condensed Chicken Broth
• 1/4 cup Vermouth or dry white wine
• Chopped fresh parsley for garnish

Details

Servings 4

Preparation

Step 1

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.