Italian Medallions

• medallions of veal
• skinless, boneless chicken breasts
• mild Italian sausages
• chopped shallots or onions
• fresh mushrooms, sliced
• fresh garlic, minced
• salt and pepper to taste
• Marsala wine
• fettuccine, cooked al dente

1. Amounts of ingredients depend on number being served.
2. Chop onions or shallots and garlic, cut sausages into bite size pieces. Flatten veal and chicken.
3. Saute all in olive oil and butter until golden on a medium to low heat.
4. Add fresh mushrooms; stir. Add Marsala wine to the above; saute for a few minutes.
5. Serve over hot cooked fettuccine.
6. Top with fresh grated Romano cheese. Serve with greens and garlic bread.
7. This dish is easy and elegant.
8. The Marsala wine amount should be enough to coat the fettuccine and the meats.

veal, chicken breasts, italian sausages, shallots, fresh mushrooms, fresh garlic, salt, marsala wine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=319156 (may not work)