Veal Or Chicken Marsala - cooking recipe

Ingredients

4 veal or chicken cutlets (skinless and boneless)
3/4 c. Holland House Marsala wine
2 Tbsp. fresh parsley, chopped
2 Tbsp. flour
2 Tbsp. butter
2 c. mushrooms, sliced
1/4 c. water
1/4 tsp. rosemary (optional)

Preparation

Pound veal (or chicken) until thin. Dredge lightly on both sides with flour. In large skillet, melt butter and saute mushrooms over medium heat until browned. Remove and set aside. Add veal to skillet and cook through, 4 minutes on each side. Remove to serving platter. Return mushrooms to pan. Stir in cooking wine, water, parsley and rosemary. Heat and pour over veal.