1 pound chicken cutlets
¼ pound button mushrooms
¼ cup Marsala wine
flour for dredging chicken
salt & pepper
1 ½ cup chicken stock


With a paper towel, brush mushrooms clean, slice them and set aside.
Clean the chicken cutlets and slice them lengthwise as thin as possible.
If you do not have great knife skills, pound them out with a metal meat market.
Dredge the chicken cutlets into the flour and set aside.
Heat sauté pan and add a ¼ inch of oil.
Lightly sauté the cutlets on each side about 1 minute.
Once finished, drain on paper towels.
Heat another large sauté pan and add 1 tablespoon of oil, add the mushrooms and let sauté for 1 minute.
Add the chicken stock the marsala wine and allow to cook for 2 minutes.
Add the chicken and let cook for 4-5 minutes longer or until chicken is warmed through.
If sauce is very thin take 2 oz of cold water add 1 teaspoon of cornstarch and mix well.
Put this cold liquid into the hot sauté pan and mix to incorporate well.
This will thicken your sauce.