Veal / Chicken Marsala

1 clove garlic, minced

1 ½ lb. veal or chicken

1 onion, chopped

8 oz. sliced mushrooms

2 beef bouillon cubes

1 cup Marsala wine

3 T. butter

3 T oil

1 egg, beaten with milk Flour for dredging

Pasta of choice

Directions:  Dip meat in egg, then flour.  Melt butter with oil in pan.  Sauté meat; 

remove and keep warm.  Add onions, mushrooms and garlic to the pan.  Cook until 

soft.  Remove from pan and keep warm.  Add wine and bouillon cubes to the pan and 

boil until reduced by one quarter.  Add all ingredients back to the pan and heat 

through.  Serve over pasta.

Comment:  A Suzie speciality!