Chicken or Veal Lausanne

Number Of Serves: [ ] Serve(s)
Preparation Time: [ ] min
Cooking Time: [ ] min

  1. 1 1/2 lbs. of thin chicken breast or veal cut 3/8" thick
  2. 3 tblsp. of flour
  3. 1/2 tsp. of salt
  4. 3/4 tsp. of pepper
  5. 3/4 tblsp. of shortening
  6. 2 medium of onions, thinly sliced
  7. 2 cans of Campbell’s cream of chicken (or mushroom) soup
  8. 2 tblsp. of milk
  9. 1/4 tsp. of ground nutmeg
  10. 1 cup of grated American or cheddar cheese
  11. 3 tblsp. of dry white wine (optional)
  12. Paprika

Heat oven to 350 degrees.

Cut chicken into serving size portions. Combine flour, salt and pepper. Coat chicken well all in the seasoned flour, then brown in hot shortening in the skillet.

Remove chicken to a baking dish (12 x 7 ½ x 2).

Saute onions until transparent in same skillet and place on top of chicken.

Combine soup, milk, nutmeg and cheese in the same skillet and heat, stirring constantly until the cheese melts. Stir in wine. Pour sauce over meat and onions. Sprinkle lightly with paprika.

Bake 30 minutes or until chicken is tender and sauce is hot and bubbly. Makes 4-5 servings.