1 lb Chicken cutlets, sliced thin
1 T Flour
1 sm Onion, sliced
1/2 c Dry white wine
1/4 lb Mushrooms, sliced
3 T Butter
2 ea Garlic cloves, sliced
Pinch of sage
Pinch of nutmeg
1/2 c Tomato puree
1 T Stuffed green olives, sliced
Salt/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.
