| 1 ½ | lbs. | thinly sliced chicken cutlets
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| 1 ½ | tsp. | salt
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| ¼ | tsp. | freshly ground black pepper
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| 6 | tbsp. | olive oil
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| 1 | | medium onion, minced
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| 1 | clove | garlic, minced (I usually use more)
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| 1 | tbsp. | chopped fresh parsley
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| ½ | c. | Madeira wine (or cooking Sherry wine, if you cannot find Madeira)
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| 2 | tbsp. | tomato paste, diluted in 1 ½ cups hot water
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| - Rinse chicken.
- Mix flour, salt and pepper.
- Dredge chicken in flour mixture and pat to shake off excess.
- Heat the oil in large skillet with the onion and cook over moderate heat
until the onion is golden brown.
- Temporarily remove onion to a dish.
- Add chicken to skillet and brown for 2 minutes on each side.
- Return onion to skillet; add garlic, parsley and wine and cook over high heat for 1 or 2 minutes. Add diluted tomato paste and simmer, covered, for 5 to 7 minutes longer.
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