Sweet Chicken and Mushrooms
1 lb. Chicken Cutlets
Flavored Bread Crumbs with a bit of Garlic Salt to taste
1/4 cup Canola Oil
l stick Butter (8 Tbs.)
1 large Onion, chopped
1 lb. fresh Mushrooms, sliced
3/4 cup Brown Sugar, firmly packed
2 Tbs. Worcestershire Sauce
1 Tbs. Dry Mustard
1 tsp. Salt
1/2 tsp. Black Pepper
Warm the canola oil in a large skillet over medium heat and dredge the
chicken cutlets in the garlic-salted bread crumbs.
Brown the chicken slowly in the warm oil, reducing the heat to low. Turn
the chicken occasionally to cook evenly.
Meanwhile, melt the butter in a wok over moderate heat and sauté the
onions until translucent, about 10-minutes. Add the mushrooms to the
sautéed onions and sauté until soft.
In a small mixing bowl, blend together the brown sugar, Worcestershire
sauce, dry mustard, salt and pepper. Add the sauce to the mushroom mixture
in the wok. Add the chicken and simmer, covered for about 10-minutes.
Serve with rice and a green vegetable and enjoy!
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