2 lbs. thin sliced chicken cutlets
1/2 c. flour
1/2 stick butter
1/2 c. plain bread crumbs
1 tsp. salt
1 tsp. pepper
1 c. dry white wine
2 chicken bouillon cubes
1 c. water

Preheat oven to 450 degrees.

Combine flour, bread crumbs, salt and pepper. Coat chicken. Roll each cutlet with a pat of butter in the middle. Grease bottom of a large rectangular pan with Crisco or butter. Bake at 450 degrees for 20 minutes. Dissolve bouillon cubes in water. Bring to a boil. Add wine and broth to cutlets. Lower oven t 350 degrees and bake another 20 minutes. Serve with rice spaghetti or noodles.