Serve over whole-wheat egg noodles or mashed potatoes.
Heat 1 tablespoon canola oil in a large skillet over medium heat.
Cook the chicken, turning once, until browned and just cooked through, 7 to 10 minutes total.
Transfer to a plate.
Increase heat to high, add wine and cook until it has mostly evaporated, about 4 minutes.
Return the chicken to the pan and turn to coat with the sauce.
Serve the chicken topped with the sauce and sprinkled with parsley.
Chicken cutlets are thinly sliced chicken breasts, usually between 1/4 inch to 1/2 inch thick.
Sometimes labeled “thin-cut,” they cook through quickly, which is why we love them here.
Be sure to clean the mushrooms well before using.
Make a simple side salad to round out the meal.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
