Easy and elegant; good for Friday night served over rice.
1 (4 oz) can mushrooms (or 1 c. fresh)
1 Tbsp oil
2 lb chicken cutlets, pounded thin and lightly floured
½ cup white wine
2 tsp sugar
0 garlic powder
Saute onion and mushrooms in 1 Tbsp oil until golden
Remove onion and mushrooms from frying pan and set aside
Add 2 lb. chicken cutlets (pounded thin and lightly floured) and saute until slightly browned on all sides.
Add mushroom/onion mixture to pan.
Add 1/2 cup white wine, 2 tsp. sugar, garlic powder and salt to taste.
Simmer 20 minutes to 1/2 hour covered.
Serve over rice