|
For an elegant meal, pair this flavorful dish with cooked rice, noodles
or pasta.
Ingredients
2 chicken cutlets (¼ pound each), pounded to ¼-inch thickness
2 tbsp all-purpose flour
1 tsp each margarine and olive or vegetable oil
1 cup sliced mushrooms
¼ cup evaporated skimmed milk
2 tbsp half-and-half (blend of milk and cream)
½ ounce grated Parmesan cheese
1 tbsp chopped fresh parsley
Dash white pepper
Method
On sheet of wax paper or a paper plate dredge cutlets in flour, lightly
coating both sides.
In 10-inch nonstick skillet combine margarine and oil and heat until
margarine is melted; add cutlets and cook over medium-high heat,
turning once, until lightly browned, 2 to 3 minutes on each side.
Transfer chicken to plate and set aside.
In same skillet sauté mushrooms over high heat, stirring frequently,
until tender-crisp, 1 to 2 minutes.
Stir in milk and half-and-half.
Reduce heat to medium-low and cook, stirring frequently, until mixture
is heated through, 1 to 2 minutes.
Stir in remaining ingredients and
cook until cheese is melted. Return chicken to skillet and cook until
heated through, 1 to 2 minutes.
MAKES 2 SERVINGS.
|
