Chicken Dominick

This is special and might even be called "Mock Veal."

It is delicious served with wild rice, asparagus, a mixed green salad with olive oil and lemon juice, and hot French bread.

4 chicken breasts, split and boned
flour
1 garlic clove
butter
1 large green pepper, sliced
1 large red pepper, sliced
8 mushrooms, sliced
5 tablespoons sauterne



Place chicken breasts between 2 pieces of waxed paper, pound them so they look like cutlets, and dredge in flour. Sauté garlic in butter, remove when brown. Add chicken breasts and sauté 1 minute on each side. Add green and red peppers, mushrooms, and wine. Shake the pan. Cover and simmer for 15 minutes.

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