Ingredients for Mushroom Veal Marsala
- 8 oz sliced cremini mushrooms
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 1 lb veal scallops
- 1/2 cup chicken broth
- 1/2 cup Marsala wine
- 1/4 cup heavy cream
- 1/2 cup seasoned flour
- fresh parsley (optional)
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How to Make Mushroom Veal Marsala
- Place 1/2 cup seasoned flour in a large plastic bag. Add 1 lb veal scallops and shake until evenly coated.
- Set aside.
- In a large skillet, heat 1 tbsp olive oil and 1 tbsp butter over medium-high heat until butter is melted and shimmering.
- Add 8 oz sliced cremini mushrooms and cook, stirring occasionally, until golden brown (about 5-7 minutes).
- Remove mushrooms to a separate dish.
- Fry the veal scallops in the same skillet for 1 minute per side, until golden brown.
- Remove scallops to the dish with the mushrooms.
- Add 1/2 cup Marsala wine to the skillet and deglaze, scraping up any browned bits from the bottom of the pan. Cook for 1 minute.
- Add 1/2 cup chicken broth and simmer until the sauce has reduced and slightly thickened (about 3-5 minutes).
- Stir in 1/4 cup heavy cream. Return the mushrooms and veal to the pan and gently reheat.
- Serve the veal scallops immediately, generously drizzled with the mushroom Marsala sauce. Garnish with fresh parsley (optional).
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
16g
Fat
62g
Carbs
4g
