1 pkt. chicken cutlets
Flour for dredging
2 tbsp. oil
2 tbsp. butter
1 (4 oz.) can mushrooms (sliced) or 8 oz. fresh (sliced)
1/4 c. dry white wine
2 tbsp. flour
1 c. water
1 tsp. chicken bouillon
Pepper to taste
Hot cooked noodles or rice

Remove fat and skim from chicken and cut into pieces or strips. Coat with flour. Heat oil in medium skillet and cook chicken until brown on all sides. Remove. Add butter and white wine. Add flour and whisk through. Add mushrooms, water, bouillon and pepper. Cook until thickened. Add chicken and heat through. Serve over noodles or rice.