Ingredients
8 Chicken cutlets
1 ½ cups of flour
½ cup sliced mushrooms
1 clove of crushed garlic
¾ cup of Marsala Wine
¾ cup of chicken stock
1 teaspoon of Kitchen Bouquet
¾ stick of butter
Directions
Dredge chicken in flour
Melt 2 tablespoons of butter in sauté pan with crushed garlic
Sauté chicken turning once
Remove chicken from pan and set aside on warm plate
Add chicken stock simmer for few minutes
Add sliced mushrooms salt and pepper and Marsala wine simmer for 3-4
minutes
Put chicken back in pan coating with wine mixture
Remove and pour sauce on top of chicken and place on a warm platter
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