Veal with Mushroom-Wine Sauce

By joanmarie

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

Preparation

Step 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.
•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.
•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.