My City Kitchen Recipe: Chicken or Veal with Mushroom Sauce

Ingredients

• 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)

Directions

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!