Mushroom Veal Marsala

Tender veal scallops are topped with a light mushroom marsala wine sauce. Great with mashed potatoes seasoned with truffle oil.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 8  ounces mushrooms (baby Bellas)
• 2  tablespoons  oil
• 2  tablespoons unsalted butter
• 1  lb  veal scallops (About 1/8 Inch Thick.)
• 1  cup chicken broth
• 1 1⁄4 cups marsala wine
• 1⁄4 cup heavy cream

Directions

1. Place the seasoned flour in a plastic bag and add the veal scallops & shake until they are well coated. Set aside.
2. In a large skillet, heat the oil and butter until hot. Add the mushrooms and cook until golden brown. Remove to a separate dish.
3. Fry the scallops in the skillet one minute per side. Remove to the dish with the mushrooms.
4. Add the Marsala wine, and deglaze, scraping up any browned bits from the bottom.
5. Add the chicken broth and cook until the sauce has reduced and thickened.
6. Stir in the cream and return the mushroom and veal to the pan to reheat.
7. Serve the veal scallops with a good sized spoonful of the mushroom marsala sauce.