In a hot no-stick pan Dust chicken cutlets w/flour and saute in oil until golden brown on both sides. Do it quickly and lightly. Remove from skillet and set aside. Add half cup dry Marsala wine to the pan and scrape up the brown bits that are on the bottom. Add half cup chicken stock and mix very well, reducing the liquid in the pan by about 0.33333333333333. Return chicken to the pan and heat through; about 2 minutes. Serve. A few T of butter could be incorperated; but I hardly ever do. It does make the dish a bit richer. Converted by MMCONV vers. 1.00