Veal Marsala

Total Time:
20 min
Prep:
5 min
Cook:
15 min

Yield:
4 servings

Ingredients
  • 1 tablespoon oil
  • 1 cup Marsala wine
  • 1 pound veal scallops (about 1/8- inch thick)
  • All-purpose flour seasoned with salt and pepper for dredging the veal
  • 1 1/3 cup chicken broth
Directions
  • Dredge the veal in the seasoned flour, shaking off the excess. In the skillet, heat oil. Add veal and saute 1 minute per side. Remove to a platter. Cover with foil to keep warm. Add Marsala to veal pan. Deglaze, then add chicken stock to the pan and let reduce.


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