1 lb. chicken cutlets
1/2 stick butter
1-2 cloves garlic, sliced
Parsley
1/2 c. white wine
Juice of 1 lemon

Flour cutlets and dip in egg mixed with parsley and fresh ground pepper. Saute in oil and drain on paper towel.

Combine sauce ingredients in small saucepan and simmer for one minute. Pour over cutlet that has been placed in pyrex baking dish and bake for about 20-25 minutes in preheated 325 degree oven.