Light Veal Marsala

Light Veal Marsala

Ingredients
1 lb veal scallopini
1/4 cup all-purpose flour, divided
2/3 cup Swanson Low Sodium Beef Broth
1 tablespoon butter (Blue Bonnet Light)
1/2 cup dry marsala wine
1 cup baby bella mushroom, sliced
1/4 teaspoon sea salt
1 tablespoon fresh parsley, chopped



Directions
Dredge veal in 3 tablespoons flour. Combine 1 tablespoon flour and beef broth, stirring with a whisk; set aside.
Melt butter in a large nonstick skillet over medium-high heat. Add veal, cook 1 1/2 minutes. Turn veal over; cook 1 minute. Remove veal from pan.
Add wine to pan, scraping pan to loosen browned bits. Add broth mixture, mushrooms, and salt; bring to a boil. Reduce heat; simmer 3 minutes or until thick. Return veal to pan; sprinkle with parsley.


Nutritional Facts for Light Veal Marsala
Serving Size: 1 (214 g)
Servings Per Recipe: 4
Amount Per Serving%
Daily ValueCalories 225.3
Calories from Fat 5826%
Total Fat 6.5 g  10%
Saturated Fat 3.1 g  15%
Cholesterol 96.0 mg  32%
Sodium 453.5 mg  18%
Total Carbohydrate  7.9 g2%
Dietary Fiber 0.4 g
1%Sugars 0.6 g  2%
Protein 27.0 g  54%