Debs Veal and Mushrooms

1. 1

   Dredge the veal in the seasoned flour.

2. 2

   In a skillet heat butter over med/high heat and saute the veal until lightly golden on both sides, remove from skillet and keep warm.

3. 3

   Add mushrooms to the skillet and saute until tender, then add the port and reduce until thick and syrupy.

4. 4

   Add the heavy cream and chicken stock and reduce furthur until sauce lightly coats the back of a spoon.

5. 5

   Place veal on serving plates and spoon sauce over the top.

* Per serving · 4 servings · Values may vary.