Sauteed Chicken(Serves Two To Three) - cooking recipe

Ingredients

flour
1 lb. chicken cutlets, sliced thinly
3 Tbsp. cooking oil
3 Tbsp. butter
1/2 c. white wine
salt and pepper to taste

Preparation

Dredge cutlets in flour.
Heat oil over medium-high heat. Saute in oil until cooked on both sides; be careful not to overcook.
Remove from pan; keep warm.
Turn up heat, stirring drippings in pan to brown.
Add butter to melt, then wine.
Turn heat to low.
Return cutlets briefly to pan, turning once.