1 lb. chicken or veal cutlets, pounded thin
2 tbsp. butter
1 1/4 c. chicken or beef broth
1 c. vermouth or dry white/red wine
2 tbsp. minced shallot
1 tsp. dried thyme
1 tsp. parsley
1 pkg. UNCLE BEN'S® Wild Rice Stuffing
1 sm. onion, minced
1 clove garlic, minced
2 tbsp. butter

Prepare mix according to directions. Add sauteed onion, mushrooms, celery, parsley, Parmesan cheese.

Spoon 2 tablespoons rice onto each cutlet. Roll up and secure with toothpicks or string.

Heat butter (medium heat). Brown each roll-up on all sides (5-6 minutes total). Add 1/2 cup broth, wine, shallot, thyme and parsley and bring to boil. Reduce heat to low, cover and simmer gently until cooked (15 minutes). Remove to platter. Keep warm. Add remaining broth to pan, increase heat to high and boil until reduced by half. Scrape any brown bits. Whisk in remaining butter. Pour over cutlets. Serve with remaining rice on side.