Sauteed Veal Marsala
|Sliced mushrooms||1 Cup (16 tbs)|
|Garlic||1 Clove (5 gm)|
|Dry marsala wine||1⁄2 Cup (8 tbs)|
|Canned chicken broth||1⁄4 Cup (4 tbs)|
|All purpose flour||1 Teaspoon|
|Freshly ground pepper||1 Dash|
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.