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Chicken Or Veal Marsala

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CHICKEN OR VEAL MARSALA
 Categories: Main dish, Chicken, Party
      Yield: 4 Servings
 
           -GRAMMIE'S KITCHEN
      4    Chicken cutlets, skinless
           -breasts
           -=OR=- Veal scallops; 1 LB
           -pounded if over 1/4 "
    1/4 c  Flour,
           -Salt & pepper
      3 tb Olive oil; MIXED with
      1 tb Butter
      2 cl Garlic; smashed
    1/2 c  Chicken broth
    1/2 c  Marsala
    1/2 lb Fresh mushrooms; sliced
           -=OR=- canned; drained
 
  IN A HOT NO STICK pan; saute the garlic until it becomes light brown.
  In the meantime, dust chicken cutlets w/flour and saute in oil until
  golden brown on both sides, (in garlic flavored oil). Do it quickly
  and lightly. Remove from skillet and set aside.
  
  ADD the mushrooms and saute until wilted. Pour the 1/2 cup dry
  Marsala wine into the pan and scrape up the brown bits that are on
  the bottom. 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. Return veal or chicken to the pan and simmer
  (BARELY) for about 15 minutes. Serve over rice or noodles.
  
  NOTE:  I have always used fresh mushrooms; tonight I found that my
  fresh ones were not so fresh so I used two 3oz cans of sliced
  mushrooms. We could hardly believe our tastebuds; as good or better.
  You can also hold this in a warm oven.  It will wait for you.
  
  Remember you can do this with veal as well.  I think it is the easiest
  fanciest dish I have.
 
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