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CHICKEN CUTLETS WITH BUTTERMILK GRAVY

Active Time : 30 Minutes
Total Time : 30 Minutes
Serves : 4
INGREDIENTS
  • 1-1/4 pounds boneless skinless chicken breast halves
  • 1/2 cup all-purpose flour
  • 1-1/2 teaspoons seasoned pepper, divided
  • 1 teaspoon salt
  • PAM® Original No-Stick Cooking Spray
  • 1 can (10-3/4 oz each) condensed reduced-fat cream of mushroom soup
  • 1-1/4 cups fat free buttermilk
  • Fresh parsley sprigs, optional
DIRECTIONS

Place chicken breasts between 2 sheets of heavy-duty plastic wrap and flatten to 1/4-inch thickness, using meat mallet or rolling pin.

Combine flour, 1 teaspoon of the seasoned pepper and salt in shallow dish; dredge cutlets in flour mixture.

Spray large nonstick skillet with cooking spray; heat over medium-high heat. Place chicken in skillet; cook 3 to 4 minutes on each side or until internal temperature reaches 160°F or until juices run clear. Remove chicken to serving platter; cover to keep warm.

Place mushroom soup, buttermilk and the remaining 1/2 teaspoon seasoned pepper in skillet over medium-high heat; whisk together. Heat 2 minutes or until thoroughly heated, whisking often. Spoon gravy evenly over chicken. Garnish with parsley, if desired.