Flatten veal slices and saute in half the butter without browning. Transfer veal to a covered casserole dish to keep warm. Dilute pan juices with wine and reduce to 75 percent of volume over moderate heat. Add half-and-half and mushrooms. Simmer until sauce is smooth and slightly thickened, and mushrooms are tender. Remove pan from heat and fold in remaining butter. Salt to taste, add chives and pour sauce over veal. Serve with hot fluffy rice.
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