Tangy Chicken Cutlets Recipe
Tangy Chicken Cutlets is a delicious chicken preparation that I got hooked to when I first tried it years ago. This yummy dish is perfect for your dinner parties or even an informal dinner at home. I am sure you will get hooked to this Tangy Chicken Cutlets recipe too.
Ingredients
1 large onion, chopped
1 clove garlic, finely chopped
1 tablespoon water
4 chicken cutlets (1 lb.)
1/2 pound mushrooms, sliced
1 tablespoon tarragon or white wine vinegar
2 tablespoons flour
1/4 cup water
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup plain yogurt
Directions
Combine onion, garlic, and water in 12x8-inch dish.
Cover with plastic wrap.
Cook at HIGH 4 to 5 minutes; stir once.
Place cutlets in dish.
Top with mushrooms and sprinkle with vinegar.
Cover.
Cook at HIGH 6 1/2 to 7 minutes, or until chicken is tender.
Halfway through cooking, rotate dish 1/2 turn.
Place chicken and vegetables on serving platter.
Skim fat from liquid.
Pour 1/4 cup liquid into 1-quart glass bowl.
Blend flour with 1/4 cup water until smooth.
Stir into liquid.
Stir in salt, pepper and yogurt.
Cook at MEDIUM 5 to 6 minutes or until thickened.
Stir frequently.
Pour sauce over cutlets
Cover with plastic wrap.
Cook at HIGH 4 to 5 minutes; stir once.
Place cutlets in dish.
Top with mushrooms and sprinkle with vinegar.
Cover.
Cook at HIGH 6 1/2 to 7 minutes, or until chicken is tender.
Halfway through cooking, rotate dish 1/2 turn.
Place chicken and vegetables on serving platter.
Skim fat from liquid.
Pour 1/4 cup liquid into 1-quart glass bowl.
Blend flour with 1/4 cup water until smooth.
Stir into liquid.
Stir in salt, pepper and yogurt.
Cook at MEDIUM 5 to 6 minutes or until thickened.
Stir frequently.
Pour sauce over cutlets
