Ingredients:
1 lb veal ( or boneless chicken breasts)
salt
pepper
2 1/2 tablespoons butter
2 tablespoons olive oil
12 ounces cremini mushrooms, sliced ( or button mushrooms)
2 large shallots, finely chopped
3/4 cup dry white wine
1 cup broth ( beef or chicken depending on meat)
1/4 teaspoon saffron threads
3/4 cup heavy cream ( or half & half)
1/2 cup frozen green peas, thawed
1 lemons, cut into wedges
Directions:
Sprinkle the meat with salt and pepper.
Melt 1/2 T Butter and 2 tsp of oil in heavy frying pan over high heat.
Working in batches, add meat and saute until just cooked through and golden, about 45-60 seconds per side.
Transfer to a platter and tent with foil to keep warm. Repeat with more butter and oil as necessary.
Melt 1 T butter and add 1 T oil in same pan over high heat. Add the mishrooms and shallots, sprinkle with salt and pepper and saute until mushrooms are golden brown, about 8 minutes.
Add wine, broth and saffron and simmer until the liquid is reduced by half, about 5 minutes.
Add cream and boil until the sauce thickens slightly, stirring often, about 4 minutes.
Add peas and return the sauce to a simmer.
Season sauce with salt & pepper to taste.
Pour sauce over scaloppini and serve with lemon wedges.
Servings: 4
Time preparation: 20 min.
Time total: 45 min.