For one pound of chicken cutlets:

Flour for dredging
1/4 lb. butter
5-6 cloves garlic
1 c. red wine
1 (4 oz.) jar sliced mushrooms
1-2 tbsp. parsley

Cut chicken into medallion-sized pieces (about 1 1/2 inch) and dredge in flour.

Melt 1/4 pound butter in skillet with added garlic. I put the garlic in whole (about 5-6 cloves) so I can remove it later. You might want to chop it and leave it in for extra flavor.

Brown chicken on both sides - about 10 minutes.

Add 1 cup red wine. I buy Taylor California Cellars Cabernet Sauvignon, but any California Cabernet or Zinfandel will do ('cause I drink the rest). Add the mushrooms (with juice) and parsley. And simmer, covered, at least 1/2 hour. We serve it with linguine.