Classic Veal Marsala

Name: Classic Veal Marsala
Total time: 35
Yield: 4
Ingredients: 2 tablespoons olive oil; 1 pound veal medallions; 1 cup all-purpose flour; salt and pepper to taste; 1 large shallot, minced; 1 pound fresh mushrooms, sliced; 1 cup dry Marsala; 1 clove garlic, minced; 2 cups low-sodium chicken broth; 1 cup low-sodium beef broth; 2 tablespoons unsalted butter

Recipe by Nan Waugh from allrecipes.com

Dinner 35 Mins.

Ingredients

4 servings

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2 tablespoons olive oil
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1 pound veal medallions
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1 cup all-purpose flour
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salt and pepper to taste
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1 large shallot, minced
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1 pound fresh mushrooms, sliced

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1 cup dry Marsala
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1 clove garlic, minced
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2 cups low-sodium chicken broth
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1 cup low-sodium beef broth
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2 tablespoons unsalted butter

Instructions

Preheat the oven to 250 degrees F (120 degrees C).
Heat 1 tablespoon olive oil in a skillet over medium-high heat.
Lightly coat veal medallions in flour; season with salt and pepper.
Cook veal in the hot skillet until the internal temperature reaches 160 degrees F (70 degrees C), about 5 minutes. Remove veal from the skillet, place in a baking dish covered with foil, and keep warm in the preheated oven until ready to serve.
Heat remaining olive oil in the skillet over medium-low heat. Sauté shallot and mushrooms, scraping up any browned bits, until shallots are tender. Increase heat to medium-high; stir in Marsala and garlic. Cook and stir until thickened.
Mix chicken broth and beef broth into the skillet. Continue to cook and stir until reduced to about 1/4 cup.
Remove the skillet from heat; whisk in butter until melted. Serve over veal.