4 chicken cutlets
1/2 c. flour
1/2 c. oil
1 lg. onion, sliced
2 lg. green peppers
4 tbsp. butter
Dash of salt, pepper, parsley, and oregano
1/2 c. sherry wine

Dredge cutlets in flour and fry in oil over medium heat until tender. Remove cutlets from pan and add sliced onions to boil, saute until tender (do not brown).

Add sliced peppers and continue cooking until tender. Remove oil from pan, add butter and put chicken cutlets back in pan. Cook for 5 minutes or until butter melts. Add salt, pepper, parsley, oregano, and sherry. Simmer for 15 minutes over medium heat. Serve over bed of fettuccine.