1 1/2 lbs. chicken cutlets
2 pats butter
2 tsp. rosemary
1 sm. can mushrooms
1 c. Chablis
Chicken bouillon

Cut cutlets in halves. Melt butter in skillet. Brown cutlets in butter (about 5 minutes). Sprinkle with rosemary. Add can of mushrooms. Pour in bouillon and Chablis. Transfer all to baking dish. Place in 350 degree oven for 30 minutes. Serve with rice.