Mushroom Chicken A La Kathy

• 6 to 8 chicken cutlets
• 3 eggs, beaten
• 1 stick butter or margarine
• 2 cloves garlic, minced
• 1 c. diced onions
• 1 c. parsley
• 3 small or 2 large cans mushrooms
• 1 c. dry white wine
• Italian bread crumbs

1. Dip each cutlet into beaten eggs, then into bread crumbs. Brown cutlets lightly in oil.
2. In pan, melt the butter; add the garlic, onions and parsley flakes.
3. Drain the cans of mushrooms and reserve the juice.
4. Add mushrooms to the pan.
5. Take the mushroom juice and place in a 1-cup measuring cup.
6. Now, add enough water to make 1 cup liquid.
7. Add this to the pan.
8. Add wine.
9. Mix altogether in frypan over low heat.
10. Remove from heat. Arrange chicken in a baking pan, preferably without overlapping. Pour sauce over chicken.
11. Cover with foil and bake 1 hour at 350u0b0. Serves 4 to 5 people.

chicken cutlets, eggs, butter, garlic, onions, parsley, mushrooms, white wine, italian bread crumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=954846 (may not work)