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Veal Marsala with Mushrooms & Shallots

Annabel’s escalopes of Veal (or chicken) in Marsala recipe is a simple, yet incredibly delicious dish that’s quick and easy to make.

Prep Time: 10 minutes
Cook Time: 5 minutes
Makes: 2-4 portions
Great for:  Family Recipes Grown Up Entertaining
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Ingredients
2 tablespoons olive oil
2 knob butter
4 slices of veal fillet, bashed out thinly or 4 chicken breasts, bashed out thinly
plain flour
200g banana shallots, thinly sliced
2 cloves garlic, crushed
200g brown mushrooms, sliced thinly
2 teaspoon tomato puree
200mls marsala
200mls chicken stock
4 plum tomatoes, deseeded and roughly chopped
2 tablespoon tarragon, chopped
75msl double cream
juice 1/2 small lemon
1/2 teaspoon brown sugar
Method
  1. Heat the oil and butter in a large frying pan. Season the veal and coat each fillet in flour.
  2. Once the butter is foaming, add two pieces of veal. Fry quickly over a high heat for about 20/30 seconds each side, transfer to a plate and cover with foil. Repeat with the remaining veal.
  3. Wipe out the pan with kitchen towel. Add the butter and when it has melted, add the shallots and garlic. Fry for 3-4 minutes. Add the mushrooms and fry for a few minutes. Add the puree, then marsala and reduce by half. Add the  stock and reduce by half. Add the tomatoes, tarragon, cream, lemon and sugar. Bring up to the boil and simmer for a few minutes. Season well.
  4. Arrange the veal in a warm dish and spoon over the sauce.

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