8 oz. Chicken cutlets, pounded flat
2 tablespoons flour
1/8 tsp. Salt
1/8 tsp. Pepper
1 tsp. Olive oil
½ cup yellow onions, minced
1 can Campbell's mushroom soup
¼ cup white wine

1. Dust chicken cutlets in flour, salt and pepper. Shake off excess flour and set aside.
2. Cook onions in oil until translucent, about 3 minutes. Add chicken cutlets, lightly brown on both sides on medium heat. Remove from skillet, set aside.
3. Add mushroom soup to pan. Add wine, bring to boil, reduce slightly. Return chicken cutlets to pan until cooked through. Serve with rice.

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