Mamma's Veal Marsala "Fit for a king"

 1 pound boneless veal cut thin for scaloppine
 3 tablespoons flour seasoned with pepper
 4 tablespoons butter
 1/2 pound fresh mushrooms, sliced
 2 tablespoons beef bouillon
 1/2 cup Marsala
   fresh parsley for garnish

 Put the veal between 2 pieces of wax paper and pound thin. Cut veal
into serving pieces and coat each piece with flour. Heat butter in
skillet until it sizzles, add the veal, and cook over high heat till
browned on both sides. Add sliced mushrooms and sauté briefly. Add
beef bouillon and Marsala, swoosh everything around in the pan and
cook 1 minute longer. Arrange veal on a hot serving platter, pour pan
juices over, and garnish with fresh parsley sprigs.

 Variation: For the veal, substitute chicken breasts, sliced into
cutlets and pounded between 2 pieces of wax paper, and prepare
exactly like the veal. It's much cheaper and very delicious. Lots of
people can't tell the difference.

SERVES 4.