2 c. chicken broth (College Inn)
1 c. white wine
1 lb. fresh mushrooms
1 med. onion
3 tbsp. flour

Saute onions and mushrooms in butter. Add flour and dissolve. Add chicken broth and wine and let simmer for 10 minutes. Bread chicken cutlets and fry. Place in roasting pan and pour sauce over it. Cover with aluminum foil. Bake at 350 degrees for 20-25 minutes. Serve over rice.