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Add a photoServings: 12
Ingredients
- 4 lbs. chicken or possibly veal cutlets, cut in pcs
- 3/4 c. flour
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 stick plus 3 T butter
- 1 c. wine (your favorite)
- 1 chicken bouillon cube, dissolved in 1/2 c. water
- 1/2 teaspoon minced garlic
- 2 lbs. fresh mushrooms, sliced
- 2 minced green peppers (optional)
- 1 T lemon juice
Directions
- Dip meat in flour, salt and pepper. Heat 1 stick butter and brown meat 2-3 min on each side. Arrange in a baking dish.Drain fat from frying pan. Add in wine, bouillon and garlic and cook over medium heat. When liquid is fully blended, pour over meat. Brown mushrooms in 3 tbsp butter and sprinkle with lemon juice. Cover meat with mushrooms and peppers. Cover dish with aluminum foil. Bake for 40-50 min at 350 degrees F. Servings: 8
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 256g | |
| Recipe makes 12 servings | |
| Calories 315 | |
| Calories from Fat 106 | 34% |
| Total Fat 12.0g | 15% |
| Saturated Fat 6.02g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 113mg | 38% |
| Sodium 398mg | 17% |
| Potassium 591mg | 17% |
| Total Carbs 9.92g | 3% |
| Dietary Fiber 1.3g | 4% |
| Sugars 1.85g | 1% |
| Protein 37.51g | 60% |
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