Chicken Forester

Grandma Gayle made this recipe in its original form – as Veal Forester – at her California home in the Spring of 1982. Pam has kept the recipe all these years, but when she found out what veal really is, she was ready to scrap it… but we can make it with chicken instead!

1 lb chicken (or veal) cutlets, pounded to 1/4″ thick
flour
butter
1/2 c wine (or 1/3 c chicken broth + 2 Tbsp lemon juice)
water
salt & pepper to taste
sliced mushrooms

Dredge cutlets in flour, then brown in a skillet with melted butter. Turn heat to low and add seasoning, mushrooms, wine, and a little additional water. Cover and simmer 5-10 minutes.

Yield: 4-6 servings

Time to make: 20-30 minutes

Source: Gayle Groo