Ingredients: 18 oz veal, very thinly sliced or boneless, skinless chicken breast or thighs, very thinly sliced salt and white pepper, to taste 1 Tbs flour 2 Tbs oil 1 Tbs butter 3 Tbs onion, finely chopped 1 c cooked fresh mushrooms, sliced or 4 oz. can mushroom (stems & pieces) 1/2 c white wine 1/2 c heavy cream 1 c brown sugar or au jus (use brown gravy package mix and follow directions) 1 tsp parsley, chopped Directions:Season veal with salt and pepper; sprinkle with flour. Heat oil in skillet until very hot, then add butter. Add veal and sauté very fast until slightly brown on all sides. Add chopped onions and sauté a little longer. Remove veal and onions. Using the hot pan, add white wine and mushroom and cook for a minute or two. Add cream and brown sauce and continue cooking until the sauce is reduced to desired consistency (not too thick, not too thin). Add veal and onion back to sauce. Mix well, but do not boil. Sprinkle with chopped parsley. |