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
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