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California Chicken Cutlets with Mashed Potatoes

California Chicken Cutlets with Mashed Potatoes

California Chicken Cutlets with Mashed Potatoes

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

How many servings?

From kitchen to table in 30 minutes.

canned chicken
California salad dressing (substitute French)
mayonnaise

lime juice
Dijon mustard
Worcestershire sauce

olive oil
water
milk
butter or margarine
instant potato flakes
broccoli
butter or margarine
salt and pepper

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.

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