INGREDIENTS

INSTRUCTIONS

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.  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

A Message from our Provider:

“Forbidden fruits create many jams”

Nutrition (calculated from recipe ingredients)
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Calories: 1000
Calories From Fat: 633
Total Fat: 70.4g
Cholesterol: 239.7mg
Sodium: 899.4mg
Potassium: 983.8mg
Carbohydrates: 9g
Fiber: <1g
Sugar: 1.8g
Protein: 73.5g