• 1/4 cup plus 1 Tbs. olive oil
• 1/2 cup shallots, finely chopped
• 2 cloves garlic, crushed
• 1 tsp. dried sage, crumbled
• 1/2 lb. Shiitake mushrooms, stems discarded and caps sliced
• 1/2 lb. white mushrooms, sliced
• 1-1/2 cups dry white wine
• 1 lb. veal scallops
• 1/2 cup all purpose flour
• 1-1/3 cups chicken stock
• 1/2 cup heavy cream
• 1/4 cup fresh parsley, minced

Heat 2 Tbs. oil in a heavy nonstick skillet over medium-high heat. Sauté shallot, garlic and sage 1 minute, stirring until shallot is softened. Add mushrooms and salt and pepper to taste. Sauté 5-7 minutes, stirring frequently until mushrooms are tender and liquid is evaporated. Stir in 1/2 cup wine and simmer 3-4 minutes until evaporated. Transfer mixture to a bowl. Season flour with salt and pepper to taste in a shallow pie tin. Dredge veal in seasoned flour, shaking off excess. Heat remaining oil in a clean, heavy nonstick skillet over medium high heat until hot but not smoking. Sauté veal 1 minute per side or until golden. Transfer veal to a platter and keep warm.

Add remaining wine to skillet and simmer 4-5 minutes, stirring with a wooden spoon and scraping up brown bits, until wine is reduced to a glaze. Stir in stock, and boil 5-7 minutes until liquid is reduced by half. Stir in cream, mushroom mixture and salt and pepper to taste. Simmer sauce 2-3 minutes, stirring frequently until thickened slightly. Stir in parsley and serve sauce over veal.

Per serving: calories 505, fat 29.1g, 57% calories from fat, cholesterol 130mg, protein 27.2g, carbohydrates 21.3g, fiber 3.0g, sugar 2.6g, sodium 379mg, diet points 12.4.

Dietary Exchanges: Milk: 0.1, Vegetable: 2.9, Fruit: 0.0, Bread: 0.2, Lean meat: 0.2, Fat: 6.5, Sugar: 0.0, Very lean meat protein: 3.4

  view detailed nutritional information