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I used 3 onions with the chicken, 1 stick butter in all and about 1/2 bottle white wine in all. After cooking the chicken I kept it warm in a 200* oven while I added 12oz. sliced mushrooms, remaining white wine and 6T butter. Cooked the linguini (1 lb.) about half, drained and finished in the mushroom sauce. Before serving I put the chicken in the broiler a couple of minutes to brown the cheese.
For the Chicken
1 1/2 pounds of chicken cutlets cut into several pieces
1/2 cup flour for dredging
1 egg
corn oil for frying
2 cups thin sliced onions cut into 1 1/2" length
2 T olive oil
1/3 cup white wine
4 tablespoons unsalted butter
1 tab flour
2 cups chicken broth
1/4 teaspoon garlic powder.
3 ounces of Swiss cheese.
1/2 cup croutons. (use Italian bread croutons toasted)
salt and pepper to taste
Wash and dry chicken and dredge in flour.
Heat fry pan hot with enough oil to coat bottom
make sure oil is hot or the coating on the chicken
coating will adhere to pan.
Dip floured chicken in egg and place in hot oil.
fry for a few minutes until golden brown, turn and fry other side.
then remove from pan.
Then remove corn oil and place two tab olive oil in pan,
Heat oil and place onions in pan, fry onions until golden brown
Then add one tab flour and mix through, then add two pats of butter
stir and then add 1/3 cup white wine and stir for another minute,
Then add 1/4 teas garlic powder, add 2 cups chicken broth.
mix and stir for a couple of minutes, at this time taste for salt and pepper.
Then place chicken in broth and continue to sauté until broth thickens a little.
add the additional 2 pats of butter at this time, both for flavor and to
help thicken the sauce.
Do not turn chicken, just spoon a tablespoon of broth over each cutlet.
top with Swiss cheese, cover and simmer on low just until cheese melts.
last minute sprinkle about 1/2 cup croutons into broth,
serve with rice or noodles.
For the Chicken
1 1/2 pounds of chicken cutlets cut into several pieces
1/2 cup flour for dredging
1 egg
corn oil for frying
2 cups thin sliced onions cut into 1 1/2" length
2 T olive oil
1/3 cup white wine
4 tablespoons unsalted butter
1 tab flour
2 cups chicken broth
1/4 teaspoon garlic powder.
3 ounces of Swiss cheese.
1/2 cup croutons. (use Italian bread croutons toasted)
salt and pepper to taste
Wash and dry chicken and dredge in flour.
Heat fry pan hot with enough oil to coat bottom
make sure oil is hot or the coating on the chicken
coating will adhere to pan.
Dip floured chicken in egg and place in hot oil.
fry for a few minutes until golden brown, turn and fry other side.
then remove from pan.
Then remove corn oil and place two tab olive oil in pan,
Heat oil and place onions in pan, fry onions until golden brown
Then add one tab flour and mix through, then add two pats of butter
stir and then add 1/3 cup white wine and stir for another minute,
Then add 1/4 teas garlic powder, add 2 cups chicken broth.
mix and stir for a couple of minutes, at this time taste for salt and pepper.
Then place chicken in broth and continue to sauté until broth thickens a little.
add the additional 2 pats of butter at this time, both for flavor and to
help thicken the sauce.
Do not turn chicken, just spoon a tablespoon of broth over each cutlet.
top with Swiss cheese, cover and simmer on low just until cheese melts.
last minute sprinkle about 1/2 cup croutons into broth,
serve with rice or noodles.
