Veal Marsala

6 oz top round veal, sliced and pounded
2 Tabsp flour
2 oz blended oil (olive and vegetable)
4 oz mushroom pieces and stems
2 oz sweet marsala wine
6 oz chicken stock
2 pinches chopped italian parsley
2 pinches of salt
1 pinch black pepper

In a sautee pan, heat 1 oz of oil. Lightly flour the veal and place in
pan. Cook for 3-4 minutes on one side, then turn over and sprinkle a Tablsp
flour. Discard oil and add chicken stock and marsala. Add salt, pepper and
parsley. Cook for 6 to 8 minutes until sauce thickens. Serve.