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Chef-Boy-I-Be Illinois' Saucy Chicken Cutlets

Recipe #301664 | 30 min | 10 min prep | SERVES 4 (Change Servings)
(0) RATE IT NOW READ REVIEWS

Chef-Boy-I-Be Illinois

RECIPE BY: Chef-Boy-I-Be Illinois

This recipe was in our local paper 15 years ago. I clipped it out and it has become a favorite because of it's versatility (you can use chicken, turkey, or fish), it's ease, it's mouthwatering taste, and it's healthfulness. Try it, I think you'll agree!

Posted on: May 1, 2008

Print Recipe

Ingredients

  • 4 boneless skinless chicken breast
  • 1 (14 1/2 ounce) can diced tomato
  • 1 (8 ounce) jar sliced mushroom
  • 1 cup dry white wine
  • 1/2 cup sliced green onion
  • 1 garlic clove
  • 1 tablespoon olive oil
  • salt and pepper

    • Directions

    1. 1
      Pound chicken breasts to 1/4 inch thickness.
    2. 2
      Brown on both sides in olive oil.
    3. 3
      Add remaining ingredients and simmer for 15 to 20 minutes for flavors to meld.
    4. 4
      Remove cutlets to warm serving tray.
    5. 5
      Add 2 tablespoons corn starch mixed with 1/2 cup water to mixture in pan to thicken. Add slowly and allow to thicken. Add only as much to thicken to your taste.
    6. 6
      Serve the sauce over the breasts and rice, potatoes, or noodles.
    7. 7
      Enjoy!

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    Nutrition Facts

    Serving Size 1 (354g)

    Recipe makes 4 servings

    Calories 252
    Calories from Fat 47 (18%)
    Amount Per Serving %DV
    Total Fat 5.2g 8%
    Saturated Fat 0.9g 4%
    Monounsaturated Fat 2.8g
    Polyunsaturated Fat 0.9g
    Trans Fat 0.0g
    Cholesterol 68mg 22%
    Sodium 307mg 12%
    Potassium 818mg 23%
    Total Carbohydrate 11.0g 3%
    Dietary Fiber 2.3g 9%
    Sugars 5.6g
    Protein 30.1g 60%
    Vitamin A 323mcg 6%
    Vitamin B6 0.9mg 43%
    Vitamin B12 0.5mcg 7%
    Vitamin C 20mg 34%
    Vitamin E 0mcg 2%
    Calcium 57mg 5%
    Iron 1mg 11%

    detailed view...

    how is this calculated?

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