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Pan-Fried Cutlets with Pinot Noir Mushroom Gravy  Rate/Review This Recipe |
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Prep/Cook Time: 15 minutes
Servings: 4
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Ingredients
1 package PERDUE® FIT & EASY® Boneless, Skinless Chicken Breasts, Thin-Sliced
1/2 cup all-purpose flour
1 tablespoon ground black pepper
2 tablespoons vegetable oil
2 tablespoons butter
1/2 cup Pinot Noir wine
1 can (10 3/4 ounces) golden mushroom soup
1/4 cup water
Instructions
- In shallow bowl, blend flour and pepper.
- Heat oil and butter in a large non-stick skillet.
- Dredge cutlets in flour mixture and pan fry on medium high heat until golden brown on each side (about 3 minutes per side). Remove cooked chicken from pan; set aside and keep warm.
- Reduce heat to medium and pour in wine. Simmer for about 3 minutes and add soup and water and stir until mixture is heated through.
- To serve, pour sauce over cutlets.
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 Nutrition Facts
Servings Per Recipe 4 Amount Per Serving (* % of Daily Value) Calories 310 (16%)
Total Fat 14.3g (22%)
Saturated Fat 5g (25%)
Trans Fat 0g
Cholesterol 68mg (23%)
Sodium 653mg (27%)
Total Carbohydrate 18g (6%)
Fiber 1g
Sugars 0g
Protein 23g
* Percent of Daily Values are based on a 2,000 calorie diet.
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