Veal Marsala

• 1/2 cups Flour
• Salt And Pepper, to taste
• 3/4 pounds Veal, Thinly Sliced
• 1/4 cups Extra Virgin Olive Oil
• 2 cups Sliced Crimini Mushrooms
• 1- 1/2 cup Dry Marsala Wine
• 3 Tablespoons Butter
• 2 Tablespoons Fresh Thyme Leaves, Crushed

1. Gather up your ingredients as this dish cooks quickly.
2. Put the flour into a shallow bowl or plate and season with salt and pepper.
3. Dredge the veal in the seasoned flour.
4. Heat the olive oil in a medium sized skillet over medium high heat.
5. Once hot, add the veal in a single layer.
6. Youll probably need to cook in batches.
7. Cook until browned, about a minute per side.
8. Remove from the pan and set aside.
9. Cover loosely with a sheet of foil.
10. Repeat cooking the rest of the veal until done.
11. Next, add your mushrooms into the skillet.
12. You want to brown these and cook out the liquids.
13. Once liquid has cooked out of the mushrooms, add the Marsala.
14. Heat this to boiling and reduce to a simmer.
15. Cook until the the liquid is reduced by about one third.
16. Then add the meat back into the pan along with the butter.
17. The butter and the flour will thicken the sauce a bit.
18. Bring this back to a boil and then add the thyme leaves.
19. When the aroma of the thyme comes up, the dish is done!
20. Serve this up with a potato or rice side and, of course, a vegetable!

flour, salt, veal, olive oil, crimini mushrooms, marsala wine, butter, thyme

Taken from tastykitchen.com/recipes/main-courses/veal-marsala/ (may not work)