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Pan-Fried Cutlets with Pinot Noir Mushroom Gravy

Pan-Fried Cutlets with Pinot Noir Mushroom Gravy Recipe

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Prep/Cook Time: 15 Minutes
Servings: 4
Average Rating: Star Star Star Star Star

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1 package
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


  1. In shallow bowl, blend flour and pepper.
  2. Heat oil and butter in a large non-stick skillet.
  3. 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.
  4. 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.
  5. To serve, pour sauce over cutlets.

  • Serving Size

  • Servings Per Recipe 4

  • Amount Per Serving (* % of Daily Value)

  • Calories 310

  • Total Fat 14.3g (0%)

  • Saturated Fat 5g (0%)

  • Trans Fat 0g

  • Cholesterol 68mg (0%)

  • Sodium 653mg (0%)

  • Total Carbohydrate 18g (0%)

  • Dietary Fiber 1g

  • Sugars g

  • Protein 23g

  • Vitamin A %

  • Vitamin C %

  • Calcium %

  • Iron %

  • * Percent of Daily Values are based on a 2,000 calorie diet.

    ** This is a representation of the nutrition label. The actual nutrition label may vary slightly.




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