Veal marsala portabella (from planted earth/mike reeh)

1 servings

Ingredients

Quantity Ingredient
1 tablespoon Butter
2 2 oz. veal medallions
Seasoned flour to dredge in
2 ounces Sweet marsala
3 larges Slic portabella mushrooms
6 ounces Heavy cream
1 teaspoon Chopped onion

Directions

Heat a 10" saute skillet. Add 1 tablespoon butter. Dredge veal medallions in flour and saute medallions until light brown on each side. Remove veal from pan and put in a warm place. Add onions, mushrooms, marsala, heavy cream and season with salt and pepper. Reduce to a medium consistancy and serve sauce over veal. Serve with red potatoes and julienne vegetables.

Yields 1 portion

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