Recipe - Veal Marsala Portabella (From Planted Earthmike Reeh)

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

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

Converted by MC_Buster.

Converted by MM_Buster v2.0l.