6 lbs. chicken cutlets
3 lg. cans mushrooms - stems and pieces and liquid
4 packets MBT chicken broth
2 c. water
3 jars Progresso Sweet Fried Peppers and Onions
1 c. cooking wine (optional) - or use less

Cut chicken into small pieces. Bread in egg, then seasoned bread crumbs. Fry both sides, drain. Dissolve bouillon in 2 cups boiling water. Put chicken in foil pan. Pour bouillon over chicken. Add peppers and onions and mushrooms (and wine). Cover and bake at 350 degrees for 1-1 1/2 hours. Serve with rice. Great cooked and frozen. Serves 18.