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Chicken Cutlets Recipe

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This recipe for Chicken Cutlets, by , is from The brunick Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
norma brunick

Category:
Category:

Ingredients:  
Ingredients:  
4 boneless chicken breasts
Salt and pepper
2 tbls flour
1 tbls vegetable oil
1/4 cup slivered almonds
1/2 cup white wine
4 tbls butter, sliced
1/4 cup chopped scallions



Directions:
Directions:

Pound each chicken breast hlf between 2 sheets of plastic wrap with mallet until 1/2 inch thick. Season with saslt and pepper. Dredge both sides with flour.

Hear oil in large saute pan over medium high heat. Saute until brown on each side, about 5-7 min. Remove from pan.

Add almonds to pan and sasute, about 3 min. Deglaze pan with wine, scraping browned bits from the bottom of the pan. Simmer until wine thickens slightly, about 3 min. Off of heat stir in butter until melted and sauce thickens. Add scallions to sauce. Divide sauce evenly among each serving of chicken

Serve with rice

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Cuisine Mag
April 2010
Page 21
8.5 WW points, with 1/2 cup rice = 11

 

 

 

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