Chicken Cutlets and mashed Potatoes

 A bout 4 boneless chicken breast sliced thin (I like to pound them down a little)
!/2 cup milk
1/2 tbs of paprika  
After cleaning and pounding the chicken and cutting into pieces about the size of your palm
put the chicken in a bowl add the milk and paprika, put in the refrigerator for at least an hour.
about 1 cup of onions
1 cup of sliced mushrooms (white, portabella etc.)

2 cloves of crushed garlic
1/4 cup of Marsala wine
1/2 cup - 1 cup of chicken broth
1/2 tbs of butter
1 Tb of olive oil
1/2 tbs of flour
fresh chopped  Italian parsley
salt and pepper



Get you potatoes ready by peeling and placing them in cold water with asalt.

Chicken
Take chicken out of the fridge , shake off excess milk dip into a bread crumb mixture
set aside
you can either fry the cutlets or bake them

FRY Heat: about 1/2 inch of canola oil in a pan
Add cutlets to pan do not over crowd the pan
cook on one side and then flip over
drain on a paper towel

BAKE: Oil a cookie sheet with about 1- tbs of oil
place chicken on sheet and bake on 400 for about 25- 20 minutes turning once
make sure chicken is brown.

Boil your Potatoes use your favorite recipe

Keep Chicken on the paper towels while preparing the Gravy

Sauce::
In a fry pan (use the same one if you fried the chicken in)
Heat up the oil and butrter
add onions cook for a few minutes
add slice mushrooms stir and cook for another few minutes
add garlic
add flour and stir and cook for about i minute
add wine carefully stir
add broth
Put chicken back into pan and heat through for about 5 minutes on low heat
If sauce is too thick add a little more borth
salt and pepper to taste
Put chicken on serving plate and garnish with parsley

Serve with mashed potatoes, fresh green beans, roasted beets and a green  salad!!

ENJOY!!