Classic Veal Marsala by Allrecipes

Ingredients

• 1 lb veal medallions
• 1 cup all-purpose flour
• 1 tsp salt
• 1/2 tsp ground black pepper
• 2 tbsp olive oil, divided
• 1 lb fresh mushrooms, sliced
• 1 large shallot, minced
• 1 cup dry Marsala
• 1 clove garlic, minced
• 2 cups low-sodium chicken broth
• 1 cup low-sodium beef broth
• 2 tbsp unsalted butter

Instructions

1. Preheat the oven to 250°F (120°C) so it is ready to hold the veal warm.
2. Lightly dredge the veal medallions in flour, season with salt and pepper, and arrange them unstacked on a plate.
3. Heat 1 tablespoon olive oil in a skillet over medium-high heat, then cook the veal for about 5 minutes until browned and an instant-read thermometer reads 160°F (70°C).
4. Transfer the veal to a baking dish, cover loosely with foil, and keep warm in the oven while you make the sauce.
5. Heat the remaining 1 tablespoon olive oil in the same skillet over medium-low heat, then cook the mushrooms and shallot, scraping up browned bits, until the shallot is tender, about 5 minutes.
6. Increase the heat to medium-high, stir in the Marsala and garlic, and cook for 2 to 3 minutes until slightly thickened.
7. Add the chicken broth and beef broth, then simmer and stir for about 15 minutes until reduced to about 1/4 cup.
8. Remove the skillet from the heat, whisk in the butter until melted and emulsified, then spoon the sauce over the veal and serve immediately.