3 whole chicken breasts, split, boned and skinned (or 6 store prepared cutlets)
2 tbsp. butter
2 tbsp. olive oil
1 med. shallot, chopped
6 med. to lg. mushrooms, sliced
Flour, salt and pepper
3 oz. Madeira wine
3 oz. Marsala wine

Prepare chicken breasts by cutting in half, skinning and boning, or purchase cutlets; and using a kitchen mallet pound cutlets between Saran or Handiwrap, and flatten cutlets.

Set electric skillet on medium heat and add butter, and olive oil. Sprinkle each cutlet with salt and pepper and lightly flour. Add the chopped shallot to pan and soften, and then move to side, and brown the cutlets slightly on both sides over medium heat.

Reduce heat and add 2 ounces each of Madeira and Marsala. Cover and cook slowly to retain liquid. Add the sliced mushrooms, and sprinkle with salt and pepper to taste.

Return heat to medium and cook covered 30 minutes or until done, turn cutlets occasionally using spatula, moving mushrooms and shallots in pan. Juices will thicken, and add another 1 ounce each of Madeira and Marsala.

Cutlets will keep warm in oven and serve with vegetables, pasta, potato or rice. May serve 1 cutlet per person or whatever is their per person capacity.