Cut chicken breasts into cutlets. Slice each cutlet in half horizontally to make two cutlets. Pound each cutlet to about 1/8 inch thickness. On waxed paper mix salt with 3 tbsp flour. Coat chicken cutlets with flour mixture. In 12 inch skillet over medium heat, melt 3 tbsp butter or margarine; add cutlets, few at a time, cook until lightly browned on both sides, add more butter as necessary. Remove cutlets from skillet. Arrange cheese slices on 6 cutlets; top with remaining cutlets. Skewer cutlets together with toothpicks; set aside. In drippings remaining in skillet, over medium heat, melt 2 more tbsp butter. Add mushrooms; cook until tender, stirring occasionally. To mushroom mixture, stir in pepper and 1tbsp flour until blended. Gradually stir in water, milk,a wine and bouillon, heat to boiling. Stirring to loosen bits from bottom of skillet. Return cutlets to skillet, heat to boiling. Reduce heat to low, cover and simmer 5 minutes or until cheese is melted. Spoon cutlets and sauce onto large platter and garnish with parsley sprigs.
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|Serving Size: 1 Serving (250g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 50 (20%)|
|Amt Per Serving||% DV|
|Total Fat 5.5g||7 %|
|Saturated Fat 2.9g||15 %|
|Monounsaturated Fat 1.4g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 79mg||24 %|
|Sodium 5763.2mg||199 %|
|Potassium 637.9mg||17 %|
|Total Carbohydrate 16.6g||5 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 16.2g|
|Protein 32.3g||46 %|
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Calories per serving: 248
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