6 chicken cutlets
1 egg
Bread crumbs
1/2 stick butter
1/2 stick butter
8 oz. fresh mushrooms
1 beef bouillon
1 c. water
1/4 c. white wine
1 med. onion

Dip chicken cutlets in egg, then bread crumbs. Fry cutlets in butter and butter mixture. Remove cutlets from pan. Saute onions and mushrooms. Add bouillon, water, and wine; simmer for 15 minutes. Place mushroom gravy over cutlets. Serve with rice or noodles.