Veal with Mushroom-Wine Sauce |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A tender and flavorful main course, Veal with Mushroom-Wine Sauce, brings a touch of elegance to the dinner table. âThis delicious entree came from a cookbook filled with low-fat recipes. We altered it a bit to better suit our tastes,â says Julie Kocur of Abingdon, Maryland. Ingredients:
4 veal cutlets (4 ounces each) |
1/2 teaspoon canola oil |
1 pound sliced fresh mushrooms |
1 small onion, chopped |
1 garlic clove, minced |
1/2 cup white wine or reduced-sodium chicken broth |
4 teaspoons king arthur unbleached all-purpose flour |
1/4 cup water |
2 tablespoons minced fresh parsley |
1/4 teaspoon salt |
1/8 teaspoon pepper |
Directions:
1. In a large nonstick skillet coated with cooking spray, cook the veal in oil over medium heat for 2-3 minutes on each side or until no longer pink. Remove and keep warm.
2. Add mushrooms, onion and garlic to the skillet; cook over medium-high heat for 5-8 minutes or until tender. Add wine, stirring to loosen browned bits from pan.
3. Combine flour and water until smooth; stir into mushroom mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the parsley, salt and pepper. Serve over veal. Yield: 4 servings.
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