Chicken Or Veal Marsala

• 1 (2 lb.) pkg. skinless, boneless chicken breasts or veal steak
• extra virgin olive oil
• 2 cloves garlic
• bread crumbs
• salt and black pepper
• oregano, thyme, basil and marjoram
• 2 cans mushrooms
• margarine
• 1/4 c. Marsala wine
• 1/4 c. Rhine wine
• 1 large can crushed tomatoes with puree
• 1 lb. fettucine noodles
• grated Parmesan cheese

1. In a large frying pan, put olive oil and garlic; brown.
2. Pound chicken breasts or veal until 1/4-inch thickness.
3. Add breading which you have added:
4. salt, pepper, oregano, thyme, basil and marjoram.
5. Add chicken to oil; saute until lightly browned, about 2 minutes on each side, then add sliced mushrooms and cook until browned, 3 to 5 minutes.
6. Add 1/4 cup Marsala wine and the Rhine wine; bring to a boil.
7. Add tomatoes and a little sugar; season to your taste.
8. Let simmer, covered, while you boil water and cook your fettucine noodles.
9. When noodles are cooked, toss with margarine and grated Parmesan cheese.
10. Serve with chicken or veal sauce.
11. Bon appetit to you.

skinless, extra virgin olive oil, garlic, bread crumbs, salt, oregano, mushrooms, margarine, marsala wine, rhine wine, tomatoes, fettucine noodles, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1051256 (may not work)