flour
salt and pepper
mushrooms
Marsala wine
butter
chicken broth
Cut tenderloin into chops, cover in Saran and pound until flat. Dredge cutlets in flour and season with salt and pepper. Gently fry the cutlets in oil two minutes each side. Remove from oil and let dry on a paper towel. Clean frying pan. Cook mushrooms in butter. Add 1/2 C. wine and boil until no longer smells like alcohol. Add 1/2 C. chicken broth and gently simmer until semi thickened. Spoon sauce over cutlets served on spaghetti.
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