Veal or Chicken Hanson

SB6's Note:

Cut this out of a magazine probably 20 years ago. Love veal but it is almost as good with chicken. We serve over fettucine.

• Total Time: 20 mins
• Prep Time: 20 mins
• Cook Time: 0 mins

Ingredients:

Servings: 4

• 2 lbs veal loin or 2 lbs chicken
• flour , for dredging
• 3 tablespoons butter
• ¼ cup marsala wine
• 1 ½ cups shiitake mushrooms , quartered
• salt and pepper
• 3 tablespoons olive oil
• 1 cup molasses
• ¼ cup chicken stock
• fettuccine pasta

Directions:

1. Take veal or chicken & pound thin between 2 pieces of plastic wrap until 1/2" thick. Season lightly with salt & pepper on both sides & then dredge in flour.
2. Heat olive oil & butter in a large pan over medium heat, shake off excess flour from veal & saute about 2 minutes per side until lightly browned. Remove & set aside.
3. To pan add molasses, wine & stock. Let reduce on high heat for 5 minutes, after reduction of 1/4th, add mushrooms. Reduce heat, cover & simmer until mushrooms soften & sauce thickens slightly, about 7 minutes.
4. Add veal back to pan & warm.
5. Serve with fettucine that has been cooked & then tossed with a little olive oil, parmesan cheese & parsley.