1 lb. boneless bread chicken cutlets
4 oz. Birds Eye sm. onions
6 tbsp. butter, salted
6 oz. fresh mushrooms, sliced
1/4-1/2 c. Marsala cooking wine
1/2 c. flour
Garlic powder

Melt 2 tablespoons butter, saute onions and sliced mushrooms until soft and golden brown. Meanwhile, sprinkle chicken cutlets with garlic and dredge in flour. Add 2 tablespoons butter to onions and mushrooms. Brown cutlets on one side. Add last 2 tablespoons butter, brown other side. Add 1/2 wine. When absorbed turn chicken and add remaining wine. Bake in covered baking dish 20 minutes at 350 degrees. I've used red cooking wine instead of Marsala cooking wine and it came out good.