Creamy Mushroom Sauce
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1/2 cup all purpose flour
1 1/4 pounds large veal scallops (each about 1/4 inch thick)
5 tablespoons butter
8 ounces crimini mushrooms, sliced
2 large shallots, finely chopped (about 1/2 cup)
3/4 cup dry white wine
1 cup whipping cream
2 tablespoons chopped fresh parsley
Place flour in shallow dish. Sprinkle veal scallops with salt and
pepper. Melt 2 tablespoons butter in heavy large skillet over high
heat. Coat veal in flour, shaking off excess. Working in batches,
add veal to skillet and saute until beginning to brown, about 1
minute per side. Transfer to plate. Tent with foil to keep warm.
Melt remaining 3 tablespoons butter in same skillet over medium-high
heat. Add mushrooms and shallots and saute until mushrooms are brown
and tender, about 7 minutes. Add wine; simmer until liquid is reduced
to 1/4 cup. Add cream; simmer until reduced to sauce consistency,
about 3 minutes. Season sauce with salt and pepper. Return veal to
skillet; simmer until just heated through, about 1 minute. Transfer
veal to plates, spooning sauce over. Sprinkle with parsley; serve.
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~Angelique~
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