Debs Veal and Mushrooms

• 4 veal scallopini, pounded thin
• 1 cup seasoned flour
• 2 cups wild mushrooms
• 12 cup heavy cream
• 12 cup port wine
• 14 cup chicken stock
• 12 cup butter
• salt and pepper

1. Dredge the veal in the seasoned flour.
2. In a skillet heat butter over med/high heat and saute the veal until lightly golden on both sides, remove from skillet and keep warm.
3. Add mushrooms to the skillet and saute until tender, then add the port and reduce until thick and syrupy.
4. Add the heavy cream and chicken stock and reduce furthur until sauce lightly coats the back of a spoon.
5. Place veal on serving plates and spoon sauce over the top.

veal scallopini, flour, wild mushrooms, heavy cream, port wine, chicken, butter, salt

Taken from www.food.com/recipe/debs-veal-and-mushrooms-132973 (may not work)