| 1 | : ds salt : to tast : ds pepper 5 tb margarine ?c rose or zinfandel wine : garlic powder |
| 2 | trim and cut chicken cutlets into cubes or slices. |
| 3 | Sprinkle ch8icken with garlic powder, salt and pepper. |
| 4 | Dip each piece into flour, coating on both sides. |
| 5 | Melt margarine over low flame. |
| 6 | Place chicken in margarine. |
| 7 | Cook on both sides. |
| 8 | Pour in wine and cook until chicken looses its pink color all the way through, stirring frequjently add more margarine if needed., |
| 9 | recipe by : donna kaminsky/ "from soup to nuts" |
