2 chicken cutlets (4 oz. each) lb.ed to 1\/4″ thickness
\n2 T. all purpose flour
\n1 tsp. each margarine and olive oil
\n1 C. sliced mushrooms
\n1\/4 C. evaporated skim milk
\n2 T. half & half
\n1\/2 oz. Parmesan
\n1 T. chopped freh parsley
\ndash of pepper<\/p>\n
On wax paper, dredge cutlets in flour, coating both sides. In skillet combine margarine and oil and heat until margarine is melted; add cutlets and cook over med-high heat, turning once until lightly browned, 2-3 minutes on each side. transfer chicken to plate and set aside. In same skillet, saut\u00e9 mushrooms over high heat stirring frequently until tender crisp, 1-2 minutes. Stir in milk and half & half. Reduce heat to med-low and cook, stirring frequently, 1-2 minutes. Stir in remaining ingredients and cook until cheese melts. Return chicken to pan and heat 1-2 minutes. Serves 2.<\/p>\n
Yield: 2 servings
\nCalories: 276
\nFat: 10g
\nFiber: 1g<\/p>\n","protected":false},"excerpt":{"rendered":"
2 chicken cutlets (4 oz. each) lb.ed to 1\/4″ thickness 2 T. all purpose flour 1 tsp. each margarine and olive oil 1 C. sliced mushrooms 1\/4 C. evaporated skim milk 2 T. half & half 1\/2 oz. Parmesan 1 T. chopped freh parsley dash of pepper On wax paper, dredge cutlets in flour, coating both sides. In skillet combine margarine and oil and heat until margarine is melted; add cutlets and cook over med-high heat, turning once until lightly…<\/p>\n