Chicken "Schnitzel" with Mushroom Sauce
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When you tell them what's for dinner, your family will probably ask you, "What's a schnitzel chicken?" Instead of answering, just have them taste!
What You'll Need:
- 4 boneless and skinless chicken breast halves (1 to 1-1/4 pounds)
- 2 tablespoons (1/4 stick) butter
- 1 can (4 ounces) mushroom stems and pieces, drained
- 1 can (10 ounces) cream of mushroom soup
- 1/4 cup milk
- 2 tablespoons dry white wine
- 1/2 teaspoon onion powder
- 1/4 teaspoon white pepper
- 1 1/2 teaspoons dried parsley flakes (optional)
- Olive oil for frying
- 1 cup seasoned bread crumbs
- 2 eggs, lightly beaten
What To Do:
- Between 2 pieces of waxed paper, gently pound the chicken to 1/4-inch thickness with a mallet or rolling pin; set aside.
- In a medium-sized saucepan, over medium-high heat, melt the butter and sauté the mushrooms for 2 to 3 minutes, until lightly browned. Add the soup, milk, wine, onion powder, pepper, and parsley and bring to a boil. Reduce the heat to low and simmer for 4 to 5 minutes. Cover and keep warm over very low heat.
- In a large skillet, heat the oil over medium-high heat.
- Place the eggs in a shallow dish and the bread crumbs in another shallow dish.
- Dip the flattened chicken in the egg, then in the bread crumbs and fry the chicken, 2 pieces at a time, for 4 to 5 minutes per side, until golden brown on both sides and no pink remains.
- Remove the chicken and drain on paper towels.
- Place on a serving dish and serve immediately, topped with the warm sauce.
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