Chicken a la Ellie - Kraft Recipes Top
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Chicken a la Ellie

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  • Pound chicken thin, then dip into egg and then into flour/bread crumb mixture.
  • Into frying pan, which I have browned garlic (remove when brown) with oil and butter, add cutlets. Brown on each side. Remove to side dish.
  • If you like mushrooms, add and brown before you add chicken broth, and wine. Bring to a boil and then place cutlets back into pan. Cover and cook on medium for about 20 minutes.

Special Equipment Needed


I improvise really....adjusting flour, bread crumbs and eggs according to how much chicken I am cooking for family. Usually we serve 13 or 14 people at a sitting, adding potatoes/rice, salad and dessert. This chicken does not need a knife to cut.....they are delicious.

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