Serves 8.

1 sm. jar pearl onions
8 chicken cutlets
1 can cream of chicken soup
1 can cream of celery soup
1/2 c. heavy cream
3/4 c. white wine
1 c. grated cheddar cheese

Place onions in bottom of 11 x 13 baking dish (not onion juice). Distribute evenly. Then place chicken cutlets over onions in dish. In separate bowl combine soups and heavy cream. Pour over chicken. Pour wine over that and sprinkle cheese over all. Bake in 350 degree oven for 1 hour.