Dip pieces of thinly sliced veal cutlet (1 lb.) into flour. Brown well in hot butter about 10 minutes. Do not brown all the meat at one time. Add thinly sliced green pepper (1 pepper) and 1 large onion, cut into rings the last few minutes. Stir in 1 can undiluted condensed cream of chicken soup, 1/4 cup white wine. Cook, covered 5 minutes or until veal is tender. Season to taste.

Use the same method for chicken. More soup may be added with a little water if to be used over noodles or rice.

When my mom made this she used her own chicken broth and thickened it with cornstarch.