6 chicken cutlets
1/4 c. flour
1/2 c. white wine
1 tsp. oregano
1 (10 oz.) can condensed chicken broth
1 tsp. minced fresh parsley
Paprika
1 clove garlic, minced
4 tbsp. butter

Slice cutlets into 1/2 x 2 inch strips. Season each side with paprika, then dredge in flour. Saute in butter until golden. Add garlic, wine, broth, oregano and parsley. Bring to boil, then simmer 10-15 minutes or until tender, stirring occasionally. Serve over rice.

Serves 4-6.