Chicken In White Wine - cooking recipe

Ingredients

6 chicken cutlets, cut in half and pounded
2 c. bread crumbs (seasoned)
equivalent of 4 eggs (Egg Beaters)
2 c. or cans beef broth (College Inn low salt best)
2 c. white dry wine
2 c. mushrooms, sliced
1/4 c. light vegetable oil

Preparation

Preheat oven to 350\u00b0.
Dip cutlets in Egg Beaters, then into bread crumbs.
Quickly brown cutlets in oil, then drain.
Put cutlets into large glass or metal baking dish and pour broth and wine over the cutlets.
Sprinkle sliced mushrooms over pan ingredients.
Cook for 50 minutes.
Serve over rice or noodles.