Veal Or Chicken Marsala - cooking recipe

Ingredients

1 lb. veal cutlets or chicken, pounded to tenderize
butter, oil or margarine
1 beef bouillon for veal or chicken bouillon for chicken
1 (8 oz.) canned sliced mushrooms or fresh
1/2 c. Marsala wine or Marsala cooking wine

Preparation

Flour both sides.
Brown lightly in melted butter (both sides).
Meanwhile, dissolve bouillon cube in 1 cup hot water. Add sliced mushrooms to meat.
Add bouillon mix in pan.
Add the wine.
Blend well and cook on low heat 30 minutes.
Sauce will thicken as it cools.
Serve with spaghetti noodles and plain sauce (no meat) as a side dish and veal as your main dish on a separate serving dish.