Chicken Cutlets

Fry the chicken pieces in oil, salt, pepper and keep warm. Sauté the onion and carrots in the drippings, season with salt and pepper and keep warm.

Briefly fry the gherkins in the drippings, add tomato paste and mustard, deglaze with soup and wine and simmer gently.

Add meat and vegetables to the sauce and season with cream, salt, pepper and possibly a pinch of sugar. (If necessary, thicken with a little cornstarch mixed in cold water).

Serve the chicken cutlets with rice.

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