1 lb. veal cutlets
1/4 c. chicken broth
1/2 c. marsala wine
Salt and pepper
1 tbsp. flour
2-3 tbsp. butter
1 c. mushrooms
1 sm. onion, diced

Saute cutlets in butter until they start to brown. Remove from skillet and set aside. Add more butter if needed and brown onion, then add mushrooms, salt and pepper. Saute for 1-2 minutes until mushrooms are cooked.

Gradually sift flour into pan, stirring constantly. Add chicken broth; stir until slightly thick. Add more flour if needed. Add marsala and return veal to pan; simmer for 1/2 hour. Chicken may be substituted for veal.