2 to 3 small slices scaloppine (4 oz.)
4 oz. mushrooms, sliced
1/2 c. marsala wine
1/2 c. chicken broth
1 c. minced scallion
Ground pepper
Cornstarch (optional)

Dry veal between paper towels. Brown in nonstick pan. Remove and set aside. Brown mushrooms in same pan. Add marsala and stir in to remove brown bits. Add broth, scallion and veal. Sprinkle with ground pepper. Simmer 20 minutes. Thicken if necessary with a little cornstarch. Serves 2.