Veal with Mushroom-Sage Ragout

• 2 1/2 cups canned unsalted chicken broth
• 2 cups small broccoli florets
• 4 ounces fresh shiitake mushrooms, quartered (if large, cut each into 8 pieces)
• 4 ounces button mushrooms, quartered
• 8 garlic cloves, thinly sliced
• 1 tablespoon plus 1 teaspoon minced fresh sage
• 2 teaspoons fresh lemon juice
• 2 teaspoons arrowroot
• 2 teaspoons olive oil
• 8 ounces veal scallops, well trimmed

1. Heat broth in heavy large skillet over medium heat.
2. Add broccoli and cook until just tender, about 3 minutes.
3. Using slotted spoon, transfer broccoli to small bowl and reserve.
4. Boil broth until reduced to 1 1/2 cups, about 5 minutes.
5. Add all mushrooms, garlic, 1 tablespoon sage, lemon juice and arrowroot.
6. Simmer until sauce thickens and mushrooms are tender, 6 to 8 minutes.
7. (Can be prepared up to 6 hours ahead.
8. Cover broccoli and sauce separately and refrigerate.
9. Brush heavy large skillet with 1 teaspoon oil.
10. Season veal with salt and pepper.
11. Add half of veal to skillet and cook 2 minutes per side.
12. Transfer to plate and keep warm.
13. Repeat with remaining oil and veal.
14. Meanwhile, reheat sauce over low heat.
15. Add broccoli and remaining 1 teaspoon sage to sauce.
16. Season to taste wit salt and pepper.
17. Ladle sauce over veal and serve.

chicken broth, broccoli florets, shiitake mushrooms, button mushrooms, garlic, fresh sage, lemon juice, arrowroot, olive oil, veal scallops

Taken from www.epicurious.com/recipes/food/views/veal-with-mushroom-sage-ragout-209 (may not work)