Ingredients

• 1 pound veal medallions
• 1 cup all-purpose flour
• salt and ground black pepper to taste
• 2 tablespoons olive oil , divided
• 1 pound fresh mushrooms , sliced
• 1 large shallot , minced
• 1 cup dry Marsala
• 1 clove garlic , minced
• 2 cups low-sodium chicken broth
• 1 cup low-sodium beef broth
• 2 tablespoons unsalted butter

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C).
2. 2 Lightly dredge veal medallions in flour; season with salt and black pepper. Place coated medallions, unstacked, on a plate; set aside.
3. 3 Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add medallions; cook until an instant-read thermometer inserted into centers reads 160 degrees F (70 degrees C), about 5 minutes. Transfer medallions to a baking dish; cover with aluminum foil and keep warm in the preheated oven until ready to serve.
4. 4 Heat remaining 1 tablespoon olive oil in the same skillet over medium-low heat. Add mushrooms and shallot; cook, scraping up any browned bits, until shallot is tender. Increase heat to medium-high; stir in Marsala and garlic. Cook and stir until thickened.
5. 5 Stir in chicken broth and beef broth; cook and stir until reduced to about 1/4 cup.
6. 6 Off heat, whisk in butter until melted and emulsified; serve over veal medallions.

Nutrition per serving