2 chicken cutlets (partially frozen)
2-3 tbsp. flour
1 1/2 c. dry vermouth
2 tsp. butter
1/2 tsp. gravy enhancer (gravy aid)
1/2 tsp. oil
1/4 lb. mushrooms (sliced)
Parsley (garnish)

Slice cutlets into thin pieces. Preheat pan and add 1 teaspoon butter and olive oil. Cook quickly until brown. Remove from pan and keep warm on plate in low temperature oven.

At same time brown mushrooms in separate pan in 1 teaspoon butter with a pinch of salt. Keep mushrooms warm, too.

Add vermouth to thicken pan and cook down, while adding flour to thicken. Lastly, add gravy aid and mushrooms. Pour sauce over chicken on warmed plates. Garnish with parsley and serve.