Chicken cutlets
Flour
1 to 2 cans golden mushroom soup
Add a little water if too thick
Salt and pepper
Noodles

Flour chicken cutlets. Fry, cook them for about 10 minutes until golden brown on both sides. Then put them in a roaster pan and pour soup over them. Cook them for 1/2 hour until soup is hot. As a side dish use noodles and a salad.