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Pan-fried Cutlets With Pinot Noir Mushroom Gravy

  • Prep Time: 10 minutes
  • Serving Size: 4
  • 1 package (about 1 pound) Fresh Thin-Sliced Skinless And Boneless Turkey Breast Or Chicken Breast Cutlets
  • 1/2 cup All-purpose Flour
  • 1 tablespoon Ground Black Pepper
  • 2 tablespoons Vegetable Oil
  • 2 tablespoons Butter
  • 1/2 cup Pinot Noir Wine
  • 1 can (10 3/4 ounces) Golden Mushroom Soup
  • 1/4 cup Water
  • Cooking Instructions

    In shallow bowl, blend flour and pepper. Heat oil and butter in a large nonstick skillet. Dredge cutlets in flour mixture and pan fry on medium high heat until golden brown on each side (about 3 minutes per side). Remove cooked chicken from pan; set aside and keep warm. Reduce heat to medium and pour in wine. Simmer for about 3 minutes and add soup and water and stir until mixture is heated through. To serve, pour sauce over cutlets.