1 lb. thin veal slices
1/4 c. peanut oil
1 clove garlic chopped
3 tbsp. butter
6 to 8 mushrooms, sliced
1/2 c. marsala wine
1/3 c. chicken broth

Pound veal and sprinkle with basil and pepper. Then dredge with flour. Heat oil, add garlic and brown veal 2 to 3 minutes. Remove meat from pan and drain fat from the pan. Add butter and wine and cook until reduced to syrupy texture. Add chicken broth and mushrooms. Cook over medium heat, stir often 2 to 3 minutes. Add meat turning several times until warmed.