4 to 5 lg. chicken breasts, boneless, flattened
1 c. sliced fresh mushrooms
1/4 c. sliced black olives
1 sm. onion, chopped
1 tsp. garlic powder
1 can cream of mushroom soup
4-5 slices Swiss cheese
1 c. white wine
2 tbsp. olive oil
1 tsp. coarsely ground pepper
Dash of salt

In large skillet, saute mushrooms and onion in olive oil. Remove and set aside. Lightly brown chicken in skillet. Add mushrooms, onions and olives to chicken. Season with garlic powder, pepper and salt. Add mushroom soup and wine (milk may be substituted); simmer for 30 minutes covered.