1 1/2-2 lb. chicken cutlets
1 stick butter
1 1/2 c. white wine (more wine may be added during cooking if needed)
1 pkg. dry cream of chicken soup mix (Cup-O-Soup)
1-2 lg. cloves grated garlic to taste

Melt butter and grated garlic in frying pan. Add white wine and cutlets and simmer. Add wine as you need it and when the last cutlets are cooked, slowly add soup mix to thicken wine and butter mixture. Serve over rice.