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| 1 1/2 Tasse | Fresh mushrooms such as porcini, shitake, button, or portabella, washed, cut in quarters or sliced |
| 1/4 Tasse | green onion |
| 4 Teelöffel | margarine or butter |
| 4 | Boneless skinless chicken breast pounded to thin |
| 1/8 Teelöffel | salt |
| 1/8 Teelöffel | white pepper |
| 1/3 Tasse | Dry marsala or dry sherry |
| 1/4 Tasse | chicken broth |
| 1 Esslöffel | Snipped fresh parsley |
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In 12 in. Skillet cook mushrooms, and green onion in 2 tea. Of margarine for 4 - 5 minutes or until tender. Remove from skillet and set aside Meanwhile rinse veal or chicken with paper towels. Place between 2 sheets of clear plastic wrap. Working from center to edges, pound lightly with flat side of a meat mallet. Remove wrap, continue thinning all pieces of chicken until thin. Sprinkle meat with salt and pepper. Cook veal or chicken in same skillet using about 2 tea. Butter or margarine about 1 minute on each side. Transfer to warm dinner plate to keep warm. Add marsala or sherry and chicken broth to drippings in skillet boil gently about 1 minute. Add onions and cooked mushrooms. Heat through, spoon mixture over cooked veal or chicken. Serve with Baked Potato, or rice pilaf, along with vegetable of choice. Serves 4
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