2 lbs. chicken cutlets, cut in pieces
1/2 c. flour mixed with salt and pepper
1/2 c. cooking oil (I use olive oil)
2 finely chopped onions
1/2 lb. to 1 lb. mushrooms (cleaned and sliced)
4 oz. cherry or Marsala wine
1 can chicken broth

Flour cutlets and fry in large pan. Remove from pan. Saute onions until transparent; add mushrooms and cool. Add wine; heat until bubbling. Add chicken broth and heat well. Chicken cutlets can also be left in large pieces (1/2 full breast).