2 tbsp. butter
1 lb. thinly sliced veal
2 c. sliced fresh mushrooms
1 garlic clove, minced
1/2 c. dry Marsala wine
1 (13 3/4 oz.) cans chicken broth
1/4 c. flour
1/4 tsp. salt
Dash of freshly ground pepper

In a large skillet, heat butter until hot. Add veal and quickly saute on both sides. Remove from pan and set aside. In same skillet, add mushrooms and garlic, cooking over high heat, stirring constantly until liquid evaporates. Add marsala wine; cook for 3 to 4 minutes, stirring occasionally. Combine chicken broth and flour, stirring to dissolve flour, then add to skillet, stirring constantly until sauce thickens. Add veal, salt, and pepper. Cook until heated through and serve immediately. Serves 4. Good served with hot cooked egg noodles.