2 lbs. chicken cutlets or breasts or veal
1 c. beef bouillon
1 c. Marsala wine
1/2 lb. fresh mushrooms, sliced
butter
Oil
Flour
Salt, pepper, garlic, parsley

Cut chicken into 2 inch pieces. Lightly coat with seasoned flour. Set aside. Heat oil and butter. Fry all chicken pieces until golden brown. Set aside. In same pan saute sliced mushrooms. Add bouillon, wine and scrape up all drippings. Heat to a simmer and replace chicken. Cook over low heat for 1/2 hour, until liquid is reduce to half. May also be place in oven, covered, about 1/2 hour. Serve with rice. Serves 2-3.