4 lbs. chicken or veal cutlets, cut in pieces
3/4 c. flour
1 tsp. salt
1 tsp. pepper
1 stick plus 3 tbsp. butter
1 c. wine (your favorite)
1 chicken bouillon cube, dissolved in 1/2 c. water
1/2 tsp. chopped garlic
2 lbs. fresh mushrooms, sliced
2 chopped green peppers (optional)
1 tbsp. lemon juice

Dip meat in flour, salt and pepper. Melt 1 stick butter and brown meat 2-3 minutes on each side. Arrange in a baking dish.

Drain fat from skillet. Add wine, bouillon and garlic and cook over medium heat. When liquid is fully blended, pour over meat. Brown mushrooms in 3 tablespoons butter and sprinkle with lemon juice. Cover meat with mushrooms and peppers. Cover dish with aluminum foil. Bake for 40-50 minutes at 350 degrees F. Servings: 8