BREADED CHICKEN CUTLETS IN CREAM OF CHICKEN SAUCE
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.
Provided by Carol Perricone
Categories Chicken
Time 45m
Number Of Ingredients 10
Steps:
- 1. In 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.
- 2. Place in frying pan and cook until chicken is browned on both sides. Drain on paper towels.
- 3. Spray 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.
- 4. Make 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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