2 lb. chicken cutlets, cut into pieces
1 can mushroom soup
1/2 can milk
1/2 can white wine
Onion, mushrooms
Butter, butter
Garlic (optional)

Brown cutlets in butter; saute onion and mushrooms (add garlic, minced, powder or real if you want). Place cutlets in casserole dish. Combine mushroom soup with milk and wine in bowl; add to sauteed onions and mushrooms and heat until bubbly, stirring occasionally. Pour mixture over chicken. Bake uncovered about 30 minutes at 350 degrees. Can marinate in refrigerator or freeze and cook later. Serves 6.