Chicken Cutlets

1. 1

   Sprinkle cutlets with pepper.

2. 2

   In a large skillet, melt the oil and margarine and saute the cutlets over medium heat 5 to 8 minutes on each side- Remove from pan and keep warm.

3. 3

   Blend flour with milk and stock.

4. 4

   Add to pan drippings and cook and stir over medium heat until thick.

5. 5

   Reduce heat and add wine, tarragon or basil, parsley and mushrooms.

6. 6

   Heat thoroughly and serve immediately over cutlets.

No nutritional information available.

No additional tips available.