Ginger Chicken Mushroom Cutlets

McCormick Ginger Spice 1 tablespoon

McCormick Black Pepper ½ teaspoon

Tyson Boneless Skinless Chicken Cutlets 2 Packages


Sliced Mushrooms ½ package

Bertolli Extra Dry Virgin Olive Oil pour enough to line the pan

Swanson Light Chicken Broth 1 cup

Boil water on medium heat in a large covered pot.

Wash the Chicken well with cold water and then , put on a plate and season with your Ginger and Pepper. Then, add to the pot of boiling water. Cook for 15 minutes on each side:30 minutes total(Please, set your timer).

In a Large pan, put the Olive Oil enough to line your pan. 

Pour the broth into the Olive Oil pan. 

Rinse well with cold water the Mushrooms and put in the Oil and Broth mixture cook on medium heat until the Mushrooms are light brown on both sides. About 4 minutes each side:8 minutes total cooking (Please, set your timer).

Then, add the chicken in and cook 1 minute on each side:2 minutes total (Please, set your timer).

Serve with Steamed Brocolli an a pat of Butter. In addition, brown Minute rice. Also first serve a fresh salad with some RawVegetables and a Light dip. A nice dessert would be a fresh Pineapple.

Please, all enjoy!


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