LIGHT VEAL MARSALA
from Cooking Light magazine. This is so quick and easy and yet good enough to serve to guests. 4 WW points per serving. Serve with egg noodles or garlic mashed potatoes.
Provided by jenpalombi
Categories Veal
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Dredge veal in 3 tablespoons flour. Combine 1 tablespoon flour and consommé, stirring with a whisk; set aside.
- Melt butter in a large nonstick skillet over medium-high heat. Add veal, cook 1 1/2 minutes. Turn veal over; cook 1 minute. Remove veal from pan.
- Add wine to pan, scraping pan to loosen browned bits. Add consommé mixture, mushrooms, and salt; bring to a boil. Reduce heat; simmer 3 minutes or until thick. Return veal to pan; sprinkle with parsley.
Nutrition Facts : Calories 225.4, Fat 6.5, SaturatedFat 3.2, Cholesterol 96.1, Sodium 453.6, Carbohydrate 8, Fiber 0.4, Sugar 0.6, Protein 27
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