1 pkg. chicken cutlets
1/4 c. olive oil
2-4 tbsp. butter
1 (12 oz.) box fresh mushrooms, quartered
3 tbsp. capers, rinsed
1/2 c. black olives, cut in half
1 sm. onion, chopped
1 clove garlic, chopped
1 (6 oz.) can tomato juice
3/4 c. chicken stock
Dash of cooking sherry
1 c. flour (for dredging)
Salt & pepper to taste
Fresh parsley, chopped & used for garnish

Dredge the chicken (soak in milk first) in the flour, then saute in butter and oil until brown. Place the chicken on a platter. Saute mushrooms then remove them from the pan and set aside. Next saute garlic and onions but do not brown them. Add the tomato juice and bring the mixture to a slow boil. Add the seasonings, capers, olives, and chicken stock and sherry. Simmer lightly then return the mushrooms to the mixture and pour it over the chicken. Garnish the top with chopped parsley. You may add thin lengthwise strips of red and green peppers for color. The peppers could be sauteed with the onion and garlic.