Yield: 4 Servings
1 Lb Chicken cutlets, sliced thin
1 tablespoon Flour
1 small Onion, sliced
1/2 cup Dry white wine
1/4 Lb Mushrooms, sliced
1 tablespoon Butter, divided
2 each Garlic cloves, sliced
Pinch of sage
Pinch of nutmeg
1/2 cup Tomato puree
1 tablespoon Stuffed green olives, sliced
Salt/pepper
Saute mushrooms in 2 teaspoon of butter, set aside. In same pan, saute garlic in 2 teaspoon 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.