Chicken or Veal Marsala

• 4 each chicken cutlets skinless breasts, or veal scallops, pounded if over 1/4 inch
• 1/4 cup flour, all-purpose
• 1 x salt and black pepper
• 3 tablespoons olive oil mixed with 1 tb butter
• 2 cloves garlic smashed
• 1/2 cup chicken broth
• 1/2 cup marsala wine
• 1/2 pound mushrooms, canned fresh, sliced, or canned, drained

1. IN A HOT NON STICK pan; saute the garlic until it becomes light brown.
2. In the meantime, dust chicken cutlets w/flour and saute in oil until golden brown on both sides, (in garlic flavored oil).
3. Do it quickly and lightly.
4. Remove from skillet and set aside.
5. ADD the mushrooms and saute until wilted.
6. Pour the 1/2 cup dry Marsala wine into the pan and scrape up the brown bits that are on the bottom.
7. Add 1/2 cup chicken stock (your own or a good quality store bought brand) and stir very well, reducing the liquid in the pan just a little.
8. Return veal or chicken to the pan and simmer (BARELY) for about 15 minutes.
9. Serve over rice or noodles.

chicken cutlets skinless, flour, salt, olive oil, garlic smashed, chicken broth, marsala wine, mushrooms

Taken from recipeland.com/recipe/v/chicken-or-veal-marsala-32487 (may not work)