Veal or Chicken Hanson

• 2 lbs veal loin or 2 lbs chicken
• flour, for dredging
• 3 tablespoons butter
• 14 cup marsala wine
• 1 12 cups shiitake mushrooms, quartered
• salt and pepper
• 3 tablespoons olive oil
• 1 cup molasses
• 14 cup chicken stock
• fettuccine pasta

1. Take veal or chicken & pound thin between 2 pieces of plastic wrap until 1/2" thick.
2. Season lightly with salt & pepper on both sides & then dredge in flour.
3. Heat olive oil & butter in a large pan over medium heat, shake off excess flour from veal & saute about 2 minutes per side until lightly browned.
4. Remove & set aside.
5. To pan add molasses, wine & stock.
6. Let reduce on high heat for 5 minutes, after reduction of 1/4th, add mushrooms.
7. Reduce heat, cover & simmer until mushrooms soften & sauce thickens slightly, about 7 minutes.
8. Add veal back to pan & warm.
9. Serve with fettucine that has been cooked & then tossed with a little olive oil, parmesan cheese & parsley.

veal loin, flour, butter, marsala wine, shiitake mushrooms, salt, olive oil, molasses, chicken, pasta

Taken from www.food.com/recipe/veal-or-chicken-hanson-396934 (may not work)