Flour seasoned with salt, pepper, garlic powder and parsley
1 can chicken broth
4 oz. can sliced mushrooms
1/2 c. white wine
2 lbs. chicken cutlets

Dip chicken cutlets in seasoned flour and brown lightly in a little oil in a frying pan. Add chicken broth, mushrooms, and white wine. Cook with cover on 25-30 minutes.

GRAVY: Remove meat, take flour, little water, salt and pepper and shake. Add to juice left over and stir and let it cook for a few minutes.