Sauteed Veal Marsala Recipe
Ingredients
| 1 tablespoon plus | ||
| Margarine | 1 Teaspoon | |
| Veal | 10 Ounce, thinly sliced | |
| Mushrooms | 1 Cup (16 tbs), sliced | |
| Garlic | 1 Clove (5gm), minced | |
| Marsala wine | 1/2 Cup (16 tbs) | |
| Chicken broth | 1/4 Cup (16 tbs), canned | |
| All purpose flour | 1 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Ground pepper | 1 Dash | |
Directions
In 9-inch nonstick skillet heat margarine until bubbly and hot; add veal and quickly saute on both sides.
Remove veal from pan and set aside.
In same skillet combine mushrooms and garlic; cook over high heat, stirring constantly, until liquid evaporates.
Add wine and cook, stirring occasionally, for 3 to 4 minutes.
Combine broth and flour, stirring to dissolve flour; add to skillet and cook, stirring constantly, until sauce thickens.
Add veal, any juices remaining from veal, and salt and pepper and cook until heated; serve immediately.
Remove veal from pan and set aside.
In same skillet combine mushrooms and garlic; cook over high heat, stirring constantly, until liquid evaporates.
Add wine and cook, stirring occasionally, for 3 to 4 minutes.
Combine broth and flour, stirring to dissolve flour; add to skillet and cook, stirring constantly, until sauce thickens.
Add veal, any juices remaining from veal, and salt and pepper and cook until heated; serve immediately.
Chef
