Mushroom Veal Marsala

1. 1

   Place the seasoned flour in a plastic bag and add the veal scallops & shake until they are well coated. Set aside.

2. 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. 3

   Fry the scallops in the skillet one minute per side. Remove to the dish with the mushrooms.

4. 4

   Add the Marsala wine, and deglaze, scraping up any browned bits from the bottom.

5. 5

   Add the chicken broth and cook until the sauce has reduced and thickened.

6. 6

   Stir in the cream and return the mushroom and veal to the pan to reheat.

7. 7

   Serve the veal scallops with a good sized spoonful of the mushroom marsala sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.