4 chicken cutlets
1 c. flour seasoned with salt & pepper
1/4 c. oil
1/4 c. butter
1/2 c. Marsala wine or white wine
1 c. sliced mushrooms
Salt, pepper, parsley

Coat cutlets with seasoned flour. Heat oil in fry pan and add cutlets. Saute on each side for 3 to 4 minutes. Remove cutlets from pan. Melt the butter in pan and add the wine and salt and pepper to taste. Add sliced mushrooms. Simmer over low heat for 2 to 3 minutes. Place chicken cutlets back in frying pan. Cover and simmer 10 minutes over low heat. Makes 4 servings. Serve with buttered noodles.