Light Veal Marsala

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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.

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Steps

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Dredge veal in 3 tablespoons flour.

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Combine 1 tablespoon flour and consomm , stirring with a whisk.

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Set aside.

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Melt butter in a large nonstick skillet over medium-high heat.

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Add veal , cook 1 1 / 2 minutes.

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Turn veal over.

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Cook 1 minute.

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Remove veal from pan.

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Add wine to pan , scraping pan to loosen browned bits.

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Add consomm mixture , mushrooms , and salt.

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Bring to a boil.

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Reduce heat.

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Simmer 3 minutes or until thick.

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Return veal to pan.

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Sprinkle with parsley.

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Ingredients

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veal scallopini, all-purpose flour, beef consomme, butter, dry marsala wine, mushroom, salt, fresh parsley