Alice’s Chicken Scaloppine with Mushroom Wine Sauce

ALICE’S CHICKEN SCALOPPINE WITH MUSHROOM WINE SAUCE
6-8 thin chicken breasts cutlets
Garlic/herb pesto
Salt/red/black pepper
Olive oil
Flour
1 stick butter
4 shallots, thinly sliced
1 (8-oz.) container of pearl onions, peeled
2 T. minced garlic
1 (8-oz.) carton sliced mushrooms
1 green bell pepper, cut into strips
1 c. white wine
½ c. chicken broth
1 (10-3/4-oz.) can cream of chicken soup
1 packet of McCormick’s dry mushroom gravy
Chopped parsley, garnish

1. Season the cutlets with salt/red/black pepper. Rub the pesto all over the cutlets. Cover with saran wrap and place in refrigerator until ready to cook. Like to do day before or at least 3-4 hours before. Remove from refrigerator about 1 hour before preparing.
2. In large skillet, drizzle bottom of dish with olive oil and place over medium heat.
3. In shallow dish, place flour and season with salt and pepper.
4. Dredge the cutlets in the flour and place in hot skillet. Do not crowd.
5. Saute 2-4 minutes per sides (depending on thickness of cutlets). Remove from skillet and drain on paper towels and cover to keep warm.
6. Drain off any excess oil from skillet.
7. Add the butter and melt.
8. Add shallots, pearl onions, bell peppers, garlic and saute 2-4 minutes, or until onions are tender.
9. Add the mushrooms and saute for another 2 minutes.
10. Add the wine and broth and simmer until reduces by half.
11. Add the soup and gravy packet and whisk to mix well. If sauce gets too thick, add a little more broth to loosen the gravy.
12. Add the cutlets back to skillet and spoon sauce over them. Simmer over low until everything is heated through. Taste for seasoning.
13. Garnish with chopped parsley.
    *Goes well with Rosemary Roasted Potatoes and Balsamic Roasted Broccoli Spears.