Montreal Chicken Cutlets


  • 1 lb thin sliced Chicken Cutlets
  • 1/2 cp Flour
  • 1 tblsp McCormick Grill Mates Montreal Chicken Seasoning
  • 1/4 tsp Coarse Ground Black Pepper
  • 16 oz. College Inn Chicken Broth
  • 1/2 cup White Wine or Extra Dry Vermouth
  • 1/2 cup diced Onion (optional)
  • 3 tblsp Olive Oil
  • 1 tblsp Butter


  • Mix McCormick Grill Mates Montreal Chicken Seasoning, Pepper and Flour and in a flat bottomed bowl.
  • Cut Chicken Cutlets into thirds.
  • Dredge Cutlets in Flour and Seasoning mixture.
  • In a large skillet, over medium high heat, melt Butter in Olive Oil.
  • When bubbly, add half of the Cutlets and saute until golden brown (about 3 minutes each side). Remove from skillet. Repeat with remaining half of the Cutlets.
  • Add diced Onions and saute until translucent.
  • Turn heat to high. Add Wine (or Vermouth) and deglaze skillet by scraping browned bits from skillet. Add Chicken Broth bring to a boil.
  • Add Cutlets to skillet. Cover and reduce heat and simmer 4 to 5 minutes.
  • Serve with Rice.