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1 pound mushroom ; sliced fresh
1/4 cup Marsala wine
2 pounds chicken ; Thinly sliced bones breasts
2 egg(s) ; beaten
all-purpose flour ; Enough to dredge cutlets
2 tablespoons olive oil
20 ounces mushroom gravy ; Franco American
Submitted by terry
Chicken with mushrooms in wine sauce
Cal: 528 Fat: 27g Carbs: 13g Protein: 56g Fiber: 1g
Original recipe serves 4
½ 2x 3x Reset
Ingredients (serves 4)
Directions
Heat tiny bit of olive oil in non-stick frying pan.
Dip cutlets into beaten eggs. Dredge with flour. Sautee in pan until golden brown on each side. Take out cutlets as done, drain on paper towels, and place in shallow baking dish.
In a bowl, mix cans of gravy with Marsala wine, and then add sliced mushrooms. Pour gravy over cutlets in baking pan. Bake at 350 for about 45 minutes.
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