Chicken Perigod Style

1. 1

   Brown cutlets on all sides in 6 tablespoons margarine, until brown.

2. 2

   Take out of pan, add 2 tablespoons margarine, add mushrooms.

3. 3

   Brown about 5 minutes.

4. 4

   Take out of pan.

5. 5

   Into pan over medium heat, stir in flour and salt until blended.

6. 6

   Gradually stir in chicken broth and half and half milk.

7. 7

   Stir constantly until thick.

8. 8

   Put chicken broth in pan with mushrooms and simmer for 25 minutes, until cooked.

9. 9

   Serve over rice or noodles.

* Per serving · 4 servings · Values may vary.

No additional tips available.