breaded chicken cutlets in cream of chicken sauce
(2 ratings)
When I got married 35 years ago, my mother-in-law gave me this recipe that she made up, and told me it was Gerald's favorite. She was right, as he still requests it regularly. Our 2 girls loved it growing up also. Hope you like it as much as we do.
(2 ratings)
yield
6 serving(s)
prep time
20 Min
cook time
25 Min
method
Bake
Ingredients For breaded chicken cutlets in cream of chicken sauce
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1 lbthin sliced chicken cutlets
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1 citalian bread crumbs
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2eggs, beaten
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3 1/3 cwater
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2 Tbspbutter
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1 1/2 cwhite rice
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1 cancream of chicken soup
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1/2 canwater (soup can)
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1/4 cwhite wine (i use pinot grigio)
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vegetable oil for frying cutlets
How To Make breaded chicken cutlets in cream of chicken sauce
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1In a large frying pan, heat vegetable oil while preparing cutlets. In 2 separate dishes, place bread crumbs and eggs. Dip each cutlet in beaten egg, then bread crumbs. -
2Place in frying pan and cook until chicken is browned on both sides. Drain on paper towels.
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3Spray a casserole dish with cooking spray, put in cream of chicken soup, and water and stir until blended. Add white wine. Place cooked chicken in casserole, cover, a bake in a 350 degree oven for about 20 minutes, until heated through.
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4Make rice: In a 2 qt. pot, put 3 1/3 cups of water, and butter. Bring to a boil, and add rice. Simmer, covered, 20 minutes. Serve with chicken.
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