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CHICKEN CUTLETS IN MARSALA WINE 
2 chicken cutlets
3 - 4 mushrooms
butter
Marsala wine (an inexpensive cooking wine, if any wine is inexpensive)
Salt and pepper

Preparation for chicken cutlets: buy package of cutlets, or carefully cut meat from the bones of whole chicken breasts. Trim away the fat and remove little line of gristle between the breasts. Put each one in a small sandwich bag and place together in large plastic bag. Freeze until ready to use. When preparing recipe, place each cutlet between Saran wrap and pound with mallet until thin. Be careful not to tear.

Take cutlets that are already trimmed, and place each one between a piece of Saran wrap, and pound with a mallet until thin. Saute sliced mushrooms in butter, then remove from pan. Place cutlets in pan and saute until white, turn and saute on other side a few minutes, then put in mushrooms and enough wine to coat the chicken and mushrooms. Cook a few minutes longer, serve and enjoy. Yields 2 servings.

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