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.
prep time
20 Min
cook time
25 Min
method
Bake
yield
6 serving(s)
Ingredients
- 1 pound thin sliced chicken cutlets
- 1 cup italian bread crumbs
- 2 - eggs, beaten
- 3 1/3 cups water
- 2 tablespoons butter
- 1 1/2 cups white rice
- 1 can cream of chicken soup
- 1/2 can water (soup can)
- 1/4 cup white wine (i use pinot grigio)
- - vegetable oil for frying cutlets
How To Make breaded chicken cutlets in cream of chicken sauce
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Step 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. -
Step 2Place in frying pan and cook until chicken is browned on both sides. Drain on paper towels.
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Step 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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Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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