1/2 lbs. chicken cutlets
Dash of garlic powder
Dash celery salt
1/4 tsp. thyme
Onions
1 can mushroom soup
1/2 c. sherry wine

Dip chicken pieces in flour, pepper, and brown quickly. Lay in baking dish. Put one can cream of mushroom soup in same pan as chicken was fried in and add 1/2 cup of sherry wine. Add sliced onion on top.

Bake 40 minutes at 350 degrees.