CHICKEN CUTLETS

Serves 4

4 chicken cutlets

1 cup Italian Panko Bread Crumbs

3 Tb. Olive oil

10 large white button mushroom, sliced

20 sliced red seedless grapes

8 sprigs fresh thyme, leaves removed

 ½ cup red wine1

1 stick sweet butter

Salt and pepper to taste

Lightly bread the chicken and season with salt and pepper to taste. Heat a sauté pan on high heat adding 2 Tb. Of the oil and add the breaded chicken. Turn the heat down to medium. In a separate sauté pan add the 1 Tb.oil and sauté the mushrooms. When almost done add the grapes and thyme and turn off the heat tossing several times. Turn the chicken and continue cooking until done, about 6 minutes. Remove the chicken and deglaze with the wine. Cook for several seconds and add the butter, whisking briskly.

Place a piece of chicken on the plate, divide the mushrooms and grapes into 4ths. Pour a 4^th of the sauce on top. Serve with steamed asparagus or a healthy green salad.