VEAL WITH CHANTERELLES

Veal With Chanterelles image

Provided by Regina Schrambling

Time 25m

Yield 4 servings

Number Of Ingredients 8

Ingredients

8 1/2-inch-thick slices boned veal loin, carefully trimmed
Salt and freshly ground black pepper
All-purpose flour
2 tablespoons butter
1/2 pound fresh chanterelles, wiped clean, trimmed and sliced
1 ounce Madeira
3/4 cup heavy cream
1 scant tablespoon chopped parsley

Steps:

Season veal lightly with salt and pepper, and dust with flour.
In a large skillet, melt butter over medium heat. Brown veal, about 2 minutes on each side.
Lower heat, add mushrooms, cover and let simmer about 4 minutes. Remove veal from skillet, and set aside on warm platter. Cook mushrooms until liquid in skillet evaporates. Add Madeira. Bring to boil. Cook briefly. Whisk in cream. Simmer until sauce is thick and velvety, about 4 to 6 minutes.
Correct sauce for seasoning, and spoon over veal with chanterelles. Sprinkle with parsley. Serve hot.

Nutrition Facts : @context http, Calories 695, UnsaturatedFat 20 grams, Carbohydrate 10 grams, Fat 48 grams, Fiber 3 grams, Protein 52 grams, SaturatedFat 23 grams, Sodium 862 milligrams, Sugar 2 grams, TransFat 1 gram