This tasty dish calls for a batch of our homemade cream of mushroom soup, but you can use other cream of mushroom soup options for a non-vegan version as well.
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- 4 chicken cutlets (meatless)
- 1/3 C flour (unbleached all purpose)
- 1 tsp salt
- 1/2 tsp black pepper
- 3 Tbsp buttery spread
- 1 garlic clove (minced)
- 6 green onions (sliced)
- 1 C mushrooms (crimini) (sliced)
- 3/4 C vegetable broth
In a pie plate, mix the flour, salt and pepper; coat the cutlets with the flour mixture and set aside.
In a large pan, heat the buttery spread and saute the garlic, green onions and mushrooms for approximately 5 minutes; remove from the pan.
Add the cutlets to the pan and cook for approximately 5 minutes per side (until lightly browned); add the broth to the pan and cook for another 5 minutes, stirring frequently.
Return the mushroom mixture to the pan, reduce the heat to low, and simmer for another 5 to 10 minutes stirring occasionally.
Serve with pasta or rice, if desired.
Cover and store in the refrigerator for up to one week.
© Mainly Vegan LLC