1 - 1 1/2 lbs. chicken cutlet
1/2 box mushrooms, sliced
3 plum tomatoes, peeled and quartered
Sliced black olives to taste
1/2 c. white wine
1/2 c. chicken stock
1 lg. clove garlic
1/4 - 1/2 c. onion

Dust chicken cutlets in flour and saute in butter or oil. Take chicken out of pan and saute onion and garlic. Add tomato, sliced, mushroom, black olive. Simmer with chicken stock and 1/2 cup white wine. Serve over vermicelli or noodles.