2 lbs. thin cut chicken cutlets
10 oz. pkg. mushrooms
3 garlic cloves
1 pkg. MBT chicken broth
1/2 c. white wine
1 egg
Bread crumbs
Oil
1/2 stick butter

Beat egg with 1/2 cup water. Dip chicken cutlets into this mixture and then into bread crumbs. Fry in oil until brown. Remove from pan. Place 1/2 stick butter in pan and saute mushrooms and mashed garlic cloves. Pour over cutlets and refrigerate. 1 hour before serving pour 1 cup chicken broth and 1/2 cup wine over cutlets. Bake 1/2 hour at 350 degrees covered with foil and 1/2 hour uncovered. Serve with rice.