4 boneless chicken breasts
1/2 c. parsley
3 tbsp. oil
Salt and pepper to taste
2 tbsp. garlic powder
2 tbsp. oregano
1 tbsp. rosemary
1 c. white wine
1 lb. fresh mushrooms

Saute onion in oil with parsley; put in chicken breasts with salt, pepper, garlic powder, rosemary, and oregano. Saute for 5 minutes and add wine. Cover and cook slowly. Cook approximately 1/2 hour.

Place on serving dish. Add mushrooms to skillet and cook for short time. Spoon mushrooms and sauce over chicken cutlets. Sprinkle with parsley and serve. Serves 4.