Veal or chicken cutlets (2 breasts)
1/4 c. chopped onion
1 c. sliced mushrooms
2 tbsp. butter
Flour
1/2 c. chicken broth
1/2 c. Marsala wine
2 tbsp. parsley
1/2 lb. linguini

Coat meat with flour. Saute onion and mushrooms in butter. Remove. Saute meat and remove.

To pan drippings add broth, wine and parsley. Simmer until liquid is reduced to half. Return meat and vegetables and heat through. Serve over cooked linguini.