1 lb boneless veal or chicken breast, sliced thin
3T flour seasoned with pepper
4T butter
1/2 lb fresh mushrooms, sliced
2T beef boullion
1/2c Marsala
fresh parsley for garnish

Put the meat between 2 pieces of wax paper and pound thin. Cut meat into serving pieces and coat each piece with flour. Heat butter in skillet until it sizzles, and add the veal/chicken, and cook over high heat until browned on both sides. Add sliced mushrooms and saute briefly. Add beef bouillon and Marsala, swoosh everything around in the pan and cook 1 minute longer. Arrange veal on a hot serving platter, pour pan juices over, and garnish with fresh parsley sprigs