4 Chicken cutlets pounded thin
Flour for dredging
Salt and Pepper
2 Tbls of butter
1 clove of garlic sliced thin
1 cup of chicken broth
½ cup of Marsala wine
2 Cups of mushrooms sliced thin
Chopped parsley for garnish
Dredge the cutlets in seasoned flour
Meanwhile heat the olive oil and 1Tbl of butter in
Lightly brown the chicken cutlets and transfer to a platter,
and keep warm.
Lightly saute the garlic in the remaining butter
add mushrooms and saute lightly.
Add Marsala wine and cook for 2-3 minutes then
add the chicken broth and check for seasoning.
Then return the chicken to the sauce and heat through
Then garnish with the parsley.