Chicken Scalloppine

1 lb. chicken cutlets, sliced thin
1 T. flour
1 small onion, sliced
1/2 C. dry white wine
1/4 lb. mushrooms, sliced
3 T. butter
2 garlic cloves, sliced
pinch of sage
pinch of nutmeg
1/2 C. tomato puree
1 T. stuffed green olives, sliced
salt and pepper

Saute mushrooms in 1 T of butter, set aside.

In same pan, saute garlic in 2 T butter until light golden in color, then discard garlic. Add chicken to pan and saute until brown. Sprinkle chicken with flour, salt, pepper, sage, and nutmeg. Add onions, wine, and tomato puree.

Cover and cook about 20 minutes or until tender. Stir several times while cooking. When chicken is tender, add mushrooms and olives.

Cook additional 5-7 minutes. Add a bit more wine if sauce becomes too thick during cooking.

Yield: 4 Servings