Yield: 1 servings
|2½ cup||Canned unsalted chicken broth|
|2 cups||Small broccoli florets|
|4 ounces||Fresh shiitake mushrooms; quartered, (if large, cut each into 8 pieces)|
|4 ounces||Button mushrooms; quartered|
|8||Garlic cloves; thinly sliced|
|1 tablespoon||Plus 1 teaspoon minced fresh sage|
|2 teaspoons||Fresh lemon juice|
|2 teaspoons||Olive oil|
|8 ounces||Veal scallops; well trimmed|
Any variety or combination of mushrooms can be used for this dish.
Heat broth in heavy large skillet over medium heat. Add broccoli and cook until just tender, about 3 minutes. Using slotted spoon, transfer broccoli to small bowl and reserve.
Boil broth until reduced to 1½ cups, about 5 minutes. Add all mushrooms, garlic, 1 tablespoon sage, lemon juice and arrowroot. Simmer until sauce thickens and mushrooms are tender, 6 to 8 minutes. (Can be prepared up to 6 hours ahead. Cover broccoli and sauce separately and refrigerate.
Brush heavy large skillet with 1 teaspoon oil. Season veal with salt and pepper. Add half of veal to skillet and cook 2 minutes per side. Transfer to plate and keep warm. Repeat with remaining oil and veal.
Meanwhile, reheat sauce over low heat. Add broccoli and remaining 1 teaspoon sage to sauce. Season to taste wit salt and pepper. Ladle sauce over veal and serve.
Per serving: calories, 300; fat, 9 g; sodium, 177 mg; cholesterol, 88 mg Bon Apptit Light And Easy
Posted to EAT-LF Digest by "Tina Bell" <tdbell1@...> on Mar 12, 1999, converted by MM_Buster v2.0l.