1 lb. chicken cutlets, thin
1/2 c. sliced mushrooms
6 tbsp. olive oil
1/8 tsp. onion powder
1/16 tsp. garlic powder
4 tbsp. butter
1/2 c. sherry wine
1 tsp. chopped parsley
Salt & pepper to taste

Dredge chicken with flour. Heat olive oil and fry chicken until brown. Remove cutlets from pan. Add mushrooms, onion powder, garlic powder, salt and pepper. Saute on low until brown. Remove olive oil, add butter and melt. Add wine and simmer 15 minutes. Add chicken, cover and simmer 10 minutes. Remove cover and simmer 5 more minutes. Remove from pan, sprinkle with parsley and serve.