Camille, New York

Ingredients

2	lbs. chicken cutlets
1/2	stick butter
2	cloves minced garlic
2	tsp. black pepper
1/2	cup dry white wine
1 and 1/2	cups chicken broth
	flour

Place a large skillet on top of stove.

Cut chicken cutlets into strips and flour lightly.

Place chicken strips into hot pan and cook until brown and firm (NOT golden).

Remove from pan and drain on paper towels.

Take another pan and melt butter, add minced garlic and white wine, chicken, oregano, black pepper and salt to taste.

Add chicken broth and cook for 15 to 20 minutes, stirring every five minutes.

The sauce will thicken from the flour. Use more broth if desired.

Serve over rice or pasta.

Makes 4-6 servings