Veal Scaloppine alla Marsala (or chicken)

1 serving

1 piece scaloppine (flattened) veal (or chicken)
to taste salt
to taste pepper
dredging flour
2 fl oz oil
1 clove minced garlic
1/4 cup minced onion (or shallots)
4 fl oz Marsala Wine
8 fl oz White stock (veal or chicken stock)
2 oz butter
2 tbsp chopped parsley
1/2 cup sliced mushrooms

-Flatten veal (or chicken) with mallet if needed (should be about 1/4 in thick)
-Dry meat, season with & pepper
-Dredge in flour shake off access flour
-Heat oil in saute pan
-Cook Veal on both sides till brown(do not cook all the way through, just brown meat)
-Remove from pan
-Add mushrooms, onions, and garlic, saute slightly (do not brown)
-Add marsala to pan (pour alcohol in pan while it is not on heat) and deglaze pan
-Add stock and reduce slightly (by about half)
-Add butter, swirl pan until melted & combined in sauce
-Add veal back, bring simmer
-Sprinkle with chopped parsley
-Enjoy! :)