Sauteed Chicken Cutlets with Porcini Sauce

This was a late dinner, but I wanted to make this test recipe before I missed the deadline for the feedback period. Wow, was this chicken good! We both loved it. It came together in under an hour. I had planned to make polenta and a salad with the chicken, but it was getting so late that Larry just put together some garlic bread and that was that.

• Sauteed Chicken Cutlets with Porcini Sauce (Test Recipe)
• Sourdough bread with Sauteed Garlic Butter (Fine Cooking #43, March 2001, p. 49)

Wine: Ridge 2003 Lytton East Zinfandel (Dry Creek Valley, California). We're not drinking enough wine lately, and our Zins are going past their prime... not lots of fruit left in this one but okay for a weeknight.