Preparation time: 30 minutes. Cooking time: 15 to 20 minutes.

2 tbsp. olive oil
4 chicken cutlets, pounded to 1/4 inch thickness
4 cloves garlic, minced
1/2 lb. mushrooms, chopped
1/4 tsp. marjoram
1/4 tsp. thyme
1/4 tsp. oregano
1/4 c. red wine vinegar
Salt and freshly ground black pepper to taste
1/4 c. chopped parsley

1. In a nonstick pan, heat the oil. Saute the cutlets briefly on each side to whiten, but don't cook through. Remove from the pan.

2. Add garlic and saute for a minute. Don't burn it. Add mushrooms and saute for a minute, then add marjoram, thyme and oregano. Saute another minute. Add vinegar, and let simmer until much of water from mushrooms has boiled off, about 10 to 15 minutes. add salt and pepper.

3. Return the cutlets to the mushroom mixture, cover and simmer over low heat for about 5 minutes, or until cooked through.

4. Transfer chicken to a serving platter, pour the sauce over it, sprinkle with chopped parsley and serve. Yield: 4 servings.