Veal Marsala

7 oz veal scallopini
3 cups mushrooms, sliced
4 tsp olive oil
1/4 tsp salt
1/4 tsp pepper
3/4 cup white wine, dry
1/2 cup sliced green onions
1 tbsp fresh sage, dried, crushed
1 tbsp cold water
1 tsp cornstarch
1/8 tsp salt

2 servings.
In a 12" skillet cook mushrooms in 2 tsp of oil for 4-5 minutes or until tender. Remove from skillet.
Sprinkle meat with salt & pepper. In the same skillet cook veal in the remaining 2 tsp of oil over medium high heat for 3 minutes or until no longer pink, turning once. Transfer to dinner plates. Keep warm.
Add wine to drippings in skillet. Bring to a boil for one minute. Return mushrooms to skillet, add green onions and sage. In a small bowl stir together the cold water & cornstarch & salt; add to skillet. Cook and stir until slightly thickened and bubbly; cook & stir 1 minute more.
To serve, spoon the mushroom mixture over veal.

Number of Servings: 2

Recipe submitted by SparkPeople user SROEDER71.