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
2 large or 3 medium carrots,
cut in half, peeled and cut
in strips lengthwise
salt and pepper to your own
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.
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