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California Chicken Cutlets with Mashed Potatoes

Canned chicken and a zesty blend of flavors, fried cutlet style, served with instant mashed potatoes and broccoli.

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Serves 4

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1 pound canned chicken
4 teaspoons California salad dressing (substitute French)
4 teaspoons mayonnaise
2 eggs
2 teaspoons lime juice
1 teaspoon dijon mustard
1 teaspoon worcestershire sauce
8 green onions
4 teaspoons olive oil
2 cups water
1/4 cup milk
4 teaspoons butter or margarine
2 cups instant potato flakes
12 ounces broccoli
4 teaspoons butter or margarine
1 dash salt and pepper

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Directions

  1. Drain chicken and cut with a fork until flaked.
  2. Mix together salad dressing, mayonnaise, egg, lime juice, mustard and Worcestershire sauce and mix into flaked chicken.
  3. Slice green onions and mix into chicken.
  4. Heat olive oil in a skillet over medium heat. Shape chicken into patties and place in skillet.
  5. While chicken cutlets brown, boil water in a saucepan on high.
  6. Dice broccoli and place in a small saucepan. Add enough water to cover the bottom of the pan. Place on a burner and turn heat onto to medium. Cover and reduce heat to low.
  7. Turn chicken cutlets and brown second side.
  8. When water boils, remove from burner and stir in milk, butter or margarine and potato flakes. Set aside.
  9. Drain excess water off broccoli, turn off heat and stir in butter or margarine. Replace lid and allow butter or margarine to melt.
  10. Fluff potatoes with a fork and serve with chicken cutlets and broccoli.
Nutritional Information for California Chicken Cutlets with Mashed Potatoes
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