4 chicken cutlets
2 tbsp. flour
Salt and pepper
2 tbsp. butter
1 med. onion, chopped
1 c. sliced mushrooms
3/4 c. chicken broth
3/4 c. Marsala wine
1/2 green pepper, chopped fine
1/2 tsp. oregano

In a heavy skillet, heat 2 tablespoons butter over medium heat. Mix flour, salt and pepper. Dredge chicken in this mixture, and quickly saute in butter until golden. Remove chicken from skillet and add onions and mushrooms. Add more butter if necessary. Saute until limp. Add chicken broth, Marsala wine, green pepper and oregano. Bring to boil and cook for 5 minutes. Add chicken and cover. Cook slowly for 50 minutes.

Serves 4.