2 lbs. boneless chicken breast or veal
6 tbsp. butter
3 tbsp. oil
1 can mushrooms
1/3 c. marsala wine
Salt and pepper
1 c. flour
3 tbsp. chicken broth

Pound and dredge in seasoned flour the chicken or veal. Saute quickly in oil and butter. Add can of mushrooms (drained). Add marsala wine and let bubble up. Flip chicken to coat. Reduce heat. Add 3 tablespoons chicken broth. Simmer 3 minutes until sauce thickens. Serve at once.