4 chicken cutlets
3 tbsp. butter
2 cloves garlic
1 onion, chopped
1 can cream of chicken soup
1 tbsp. lemon juice
1 tsp. Worcestershire sauce
1/2 c. grated Parmesan cheese
1/4 c. water
Salt and pepper to taste

Clean chicken, dredge in flour and set aside. In a large pan, melt the butter and saute the garlic, onion, and cutlets until browned.

Combine the soup, lemon, Worcestershire sauce, Parmesan cheese, and water. Add this to the pan, cover, and simmer 15 minutes. Lightly season with salt and pepper. Serve topped with grated Parmesan cheese.