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CHICKEN CUTLET DINNER 3 or 4 boneless and skinless (half) chicken breasts 1 can cream of mushroom soup, undiluted (can of chicken gravy can be used) 1 c. flour 1 egg 2 large or 3 medium carrots, cut in half, peeled and cut in strips lengthwise salt and pepper to your own taste 1/2 c. milk In small bowl, put flour and seasonings of choice (salt, pepper, garlic salt). In 2nd small bowl, put beaten egg and milk. Dip chicken in egg-milk and then in flour; put into heated Crisco oil in 1 1/2-inch skillet and brown, turning once. Drain. Into covered casserole dish, put can of soup; lay carrots across top, then place chicken breasts on top of carrots. Cover and cook in 400 degrees oven for 45 minutes or until carrots are tender. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. Help Us Improve The Database! If you've tried this recipe, tell us how you liked it on a scale of 1 to 5 (1 = I didn't like it, 5 = I liked it very much): Haven't tried it 1 - Didn't like it 2 - Liked it at little 3 - So-so 4 - Good 5 - Great! Was this recipe an exact duplicate of another recipe in the database? Yes No Was this recipe incomplete, incorrect, or confusing in any way? Yes No Short comment about this recipe: (50 characters or less.) Thanks for your help!