- 1lb chicken or veal cutlets
- Salt and pepper to taste
- 1 tbsp olive oil
- 8 oz mushrooms, sliced (Your choice of mushrooms)
- 3 cloves of fresh garlic
- ¾ cup organic chicken broth
- 2 oz organic flour
- ¼ tsp ground nutmeg and curry powder
- 1 oz marsala wine (or to taste)
Place chicken between two sheets of heavy-duty plastic wrap, pound to an even thickness using a meat mallet or small heavy skillet. Season the meat with salt, pepper nutmeg and curry.
Heat 2 tbsp olive oil in a large nonstick skillet over medium-high heat. Add chicken and cook until golden brown, 3-4 minutes on each side, remove from pan and keep warm.
Repeat procedure with remaining oil and chicken. Add mushroom to pan. Cook over medium-high heat for 3 minutes, or until tender. Combine broth and flour, stirring well with a whisk and add to the pan. Reduce heat to medium, and cook, 4 minutes or until thick. Stir in wine, add meat and any gravy from it back to the pan, cook for 1 minute.
Serve over soba noodles or brown rice with a healthy green salad and why not top it off your meal with a glass of your favorite wine. BON APPETIT!