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Meat
Easy
4 Servings
Allergens 
No Allergens specified
1 Hour, 30 Minutes
Diets
No Diets specified
Submitted by Leora Yedid This is an easy chicken cutlet recipe that tastes delicious!
1 1/2 lbs. thin Chicken Cutlets
2-3 Tablespoons Corn Starch
1 10 oz box Baby Bella or button mushrooms washed and sliced
3 tablespoons canola or vegetable oil
4 frozen garlic cubes
3 frozen basil cubes
15 oz can of tomato sauce
Water
Salt, to taste
Pepper, to taste
In a large pan heat oil on medium heat add mushrooms, garlic, basil, salt and pepper and sauté until cooked through. While it’s cooking, dredge chicken cutlets in corn starch.
When the mushrooms are cooked, add the chicken cutlets and cook on medium for 2- 3 minutes on each side. Pour a can of tomato sauce on top. Add a little water to almost cover chicken.
Cover the pan and bring it to a boil on high heat, lower the heat to medium and cook for another hour. Great served with the sauce over rice.
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