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Pan-Fried Cutlets with Pinot Noir Mushroom Gravy

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

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