Things You'll Need:
- 6 Boneless Chicken Cutlets
- ½ Cup of All-Purpose Flour
- 2 Tbsp. of Cooking Oil
- ½ Cup of Chicken Broth
- 4 Tbsp. of Butter
- 1 3 oz. Jar of Sliced Mushrooms
- 1 12 oz. Bag of Egg Noodles
- Salt and Pepper (For Taste)
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Step 1
Season the chicken cutlets with a little bit of salt and pepper and coat with the flour.
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Step 2
Melt 2 tablespoons of butter with the oil in a large skilet.
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Step 3
Brown the chicken in the skillet for 3 to 4 minutes on each side.
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Step 4
Remove the chicken from the skillet. Then add the mushrooms and ΒΌ cup of the chicken broth to the skillet.
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Step 5
Heat to a boil. Boil for 1 to 2, scrapping the skillet to remove burned particles.
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Step 6
Return the chicken to the skillet. Heat stove to boiling.
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Step 7
Cover, and reduce to simmer for between 30 to 60 minutes, depending on the thickness of chicken cutlet. Baste the chicken twice while cooking it with liquid.
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Step 8
When it's done, remove just the chicken from the skillet and place it on a platter. Then, add the remaining broth to the skillet. Heat to a boil.
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Step 9
Boil and stir until the liquid is of a syrupy consistency.
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Step 10
Stir in two tablespoons of butter until melted.
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Step 11
Put the chicken over egg noodles. Then pour the skillet sauce over the chicken and egg noodles.
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Step 12
Serve the chicken while it is hot.







