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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Chicken Cutlets and Artichoke Hearts Recipe

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This recipe for Chicken Cutlets and Artichoke Hearts is from Our Pennsylvania Roots Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lbs. chicken cutlets cut up in pieces
1 egg well beaten
bread crumbs
1 can sliced mushrooms
1 can artichoke hearts cut up (with liquid)
tarragon vinegar
garlic powder
oregano
salt and pepper
Directions:
Directions:
Dip chicken cutlet pieces in egg and roll in bread crumbs. Fry in oil until golden brown. Drain on paper towel. Place chicken in baking dish and add mushrooms and artichoke hearts with liquid. Generously sprinkle tarragon vinegar on chicken. Sprinkle all with garlic powder, oregano, salt and pepper.
Bake at 350 degrees for 30 minutes.

 

 

 

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