2 lb. chicken cutlets
1 clove minced garlic
Butter and oil
10 oz. fresh mushrooms
13 3/4 oz. can chicken broth
1/2 c. white wine
2 beef bouillon cubes
4 tbsp. fresh chopped parsley
Salt and pepper
Cornstarch

Cut chicken into pieces about 2 inches and pound. Flour pieces and brown in oil and butter (about 2 tablespoons; add more as needed). Remove chicken then brown garlic and sliced mushrooms. Add chicken broth, white wine and bouillon cubes. Add salt and pepper to taste. Bring to boil and thicken with cornstarch mixed with water (about 2 tablespoons each). Add chicken and parsley. Simmer about 15 minutes. Serve over rice.