1/2 pound of mushrooms
(We use Blue Oysters, but you can use what your local supermarket has) Be inventive.
2 large cloves of garlic
2 boneless skinless shin cutlets pounded thin
2 tablespoons of olive oil
1/4 cup of Marsala wine
1 Tablespoon of butter
1 cup of flour
Salt & Pepper

• Sauté garlic in skillet with olive oil.
• Dust chicken cutlets in the flower mixed with salt and pepper.
• When oil is hot slip chicken cutlets into the pan. Brown both sides nicely.
• When chicken is done, plate and keep warm.
• In the same pan with the garlic sauté your mushrooms (sliced to size that you like)
• When mushrooms are heated pour in your Marsala wine. Cook wine and mushrooms until sauce thickens up, add butter.

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