Chicken Cutlets

• 2 lbs chicken cutlets, pounded thin
• fresh ground pepper
• 1 tablespoon vegetable oil
• 1 tablespoon margarine
• 4 tablespoons flour
• 12 cup skim milk
• 12 cup unsalted chicken stock (in 1/2 cup water) or 1 teaspoon low-sodium instant chicken bouillon granules (in 1/2 cup water)
• 1 cup white wine
• 12 teaspoon dried tarragon or 12 teaspoon dried basil, crushed
• 1 teaspoon dried parsley flakes
• 12 cup sliced fresh mushrooms

1. Sprinkle cutlets with pepper.
2. In a large skillet, melt the oil and margarine and saute the cutlets over medium heat 5 to 8 minutes on each side- Remove from pan and keep warm.
3. Blend flour with milk and stock.
4. Add to pan drippings and cook and stir over medium heat until thick.
5. Reduce heat and add wine, tarragon or basil, parsley and mushrooms.
6. Heat thoroughly and serve immediately over cutlets.

chicken cutlets, fresh ground pepper, vegetable oil, margarine, flour, milk, chicken, white wine, tarragon, parsley flakes, mushrooms

Taken from www.food.com/recipe/chicken-cutlets-128909 (may not work)