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Easy Veal Scallopini and Pasta


Marion Luik

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  • 1 lb veal or 2 chicken breasts
  • 1 lb mushrooms,sliced
  • 2 c white wine
  • 2 onions, sliced
  • 4 Tbsp butter
  • 3-4 Tbsp flour
  • 2 c chicken stock
  • Fresh rosemary and thyme
  • 1-2 cups cooked penne



Step 1

Saute veal,or chicken, in oil and remove from the pan
Saute mushrooms and onions
Add chopped rosemary and thyme
Add wine and boil briefly
Add chicken stock and bring to a boil
In a small pot melt butter and add flour
Stir until well blended
Add flour and butter to chicken stock to thicken
Serve over cooked penne
Top with freshly grated Parmesan cheese


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