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(Mock Veal Dish, Wonderful For Family Or Company)
1 clove garlic sliced, thin
and "evenly"
1/4 c. olive oil
4 chicken breasts, split
1/4 c. flour
1/2 tsp. salt
1/8 tsp. pepper
1/4 c. Marsala wine
1/4 c. water
1/4 tsp. chopped parsley
1/8 tsp. salt
1/8 tsp. pepper
skillet and lid
whole canned mushrooms (if
desired, add with Marsala
wine mixture)*

Debone and skin chicken. Place between wax paper; pound
with rolling pin until evenly thin like veal. Cut out any fat
or veins. Cut into pieces to resemble veal. Mix together 1/4
cup flour, 1/2 teaspoon salt and 1/8 teaspoon pepper. Coat
chicken both sides with mixture. Heat oil 1/4 cup in skillet.
Brown chicken; add garlic after chicken is brown. Just brown
"lightly" garlic. Do not over brown garlic. When garlic is
light, brown toasted color, "quickly" add: *whole mushrooms,
drained, 1/4 cup Marsala wine, 1/4 cup water, 1/4 cup chopped
parsley, 1/8 teaspoon salt and 1/8 teaspoon pepper and simmer
about 15 to 20 minutes until mixture thickens. If it is too
thick, it may be thinned with water. Whole canned mushrooms
may be added. Makes 4 nice servings.

Buttered Noodles:
2 tsp. olive oil
3 Tbsp. butter
garlic powder (not salt, 3
nice shakes)
dried parsley (1 shake or
fresh chopped)
Cook noodles so they are slightly firm. Don't cook
until mushy. Drain. Mix olive oil, butter, garlic powder and
parsley with noodles. Taste; you may desire more garlic, add
to taste. You may desire more parsley; add for more color.

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