1 lb. chicken cutlets
1/4 c. flour
4 tbsp. butter
1/2 lb. mushrooms
1/2 c. dry vermouth
2 tbsp. water
3/4 tsp. salt
Dash pepper

Coat cutlets in flour. In 10 inch skillet, over medium high heat, cook meat in hot butter until lightly browned. Remove meat from skillet. Add mushrooms, vermouth, water, salt and pepper to skillet, heat to boiling. Reduce heat to low, return meat to skillet and simmer for 5 minutes until heated through.