Pollo Marsala (Chicken Marsala)

INGREDIENTS
Thin Chicken Cutlets (about 2-3 thin ones per serving)
Flour, salt, pepper
Butter
Mushrooms
Marsala Wine
Olive oil

Marsala is a Sicilian white wine which adds great flavor to many foods and recipes.  One of the best known recipes is Veal Marsala, but we at SicilianCulture.com have decided to ban the use of veal due to the inhumane ways in which baby calfs are raised.  While come chicken is raised with steroid injections as well, organic chicken will do just fine by us, in fact, better.  

To make this dish, simply take the chicken cutlets (if they are thick, pound them flatter) and coat them with the a mixture of salt, pepper and flour.  Put a tablespoon of olive oil in a pan and make sure it is hot but not burning (medium heat).  Add the cutlets and fry for a minute or two on each side.  Make sure they are brown and remove them from the pan and put on a plate with a clean paper towel underneath to absorbe the excess grease.  Drain the excess grease from the fry pan but do not discard the brownish flakes and particles that came from the cutlets.  Add butter, marsala wine (less than a few ounces each) and the sliced mushrooms.  Let this cook for several minutes until the sauce thickens, not too thick, but like a thin syrup.  Add the cutlets and make sure they absorb the flavor of the marsala sauce.  Serve and pour the sauce over the cutlets.  A good side dish for this is fettucine alfredo.