Veal Marsala And Potato Cakes

• 1/4 cup fat-free, less-sodium chicken broth
• 1/4 cup dry Marsala
• 1 teaspoon cornstarch
• 1/2 teaspoon salt
• 1 teaspoon olive oil
• 1/2 pound veal scaloppine, cut into 3-inch pieces
• 1/2 teaspoon freshly ground black pepper
• 1 cup sliced mushrooms
• 1 teaspoon bottled minced garlic

1. Preheat oven to 350u0b0. Reheat Potato Cakes according to recipe instructions on page
2. Combine broth and next 3 ingredients.
3. Heat oil in a large nonstick skillet over high heat. Sprinkle veal with pepper; add to pan. Cook over high heat 30 seconds on each side. Remove from pan; set aside. Reduce heat to medium. Add mushrooms and garlic; saute 4 minutes. Stir broth mixture with a whisk; add to mushroom mixture. Cook, stirring constantly with a whisk, 1 minute or until thickened. Pour sauce over veal. Spoon veal mixture evenly over potato cakes.

chicken broth, marsala, cornstarch, salt, olive oil, veal scaloppine, freshly ground black pepper, mushrooms, garlic

Taken from www.myrecipes.com/recipe/veal-marsala-potato-cakes (may not work)