This Marsala recipe can be made with chicken or veal cutlets. Be sure if you make it with veal you buy a good quality veal, such as milk fed. It’s expensive but worth it. I use a California Marsala, please do not use the cooking wine type, it’s just watered down.

Ingredients;
6 chicken cutlets, tossed in 4 TBLS flour
4 TBLS unsalted butter
3 TBLS olive oil
2 TBLS shallot, minced
1 cup Marsala wine
1/2 cup beef stock
1 box 8oz-12oz fresh mushrooms, cleaned and thick sliced, button or any kind you like
Salt & pepper to taste

Directions;
In a large frying pan heat the butter and oil. Add the shallot for 2-3 minutes then add the cutlets. Saute the cutlets a few minutes on each side. Remove the cutlets. Turn the heat up to med-high and add the mushrooms. Saute until they shrink a little. Then add the wine for a few minutes, scrapping the pan drippings, until the wine reduces. Add the stock and bring it up to a good simmer, until it also reduces. Add the cutlets back in. Add salt and pepper to taste. Serve now if you make it with veal,  if chicken, simmer covered on low for 20 minutes.

Serve with you favorite starch & veggie.