Veal Marsala

This recipe can be made for company easily, without anyone guessing that it's "light".

• 10-oz package presliced mushrooms
• 1/4c all purpose flour
• 1/4 tsp salt
• 1/8 tsp pepper
• 1/2 lb veal scallopine
• 1.5 tsp butter
• 1/2 c marsala wine

1) Heat a large nonstick skillet and coat with cooking spray, on medium high heat. Add Mushrooms and cook until tender. Set aside, keeping warm.

2) While mushrooms cook, place flour salt and pepper in a ziploc bag. Shake a bit to mix. Then add veal, seal the bag, and shake to coat completely. Set remaining flour to the side, reserving 1TB for sauce.

3) Melt butter in the pan over medium heat. Add veal and cook 3 min on each side, or until browned. Transfer to a serving plate, then keep warm.

4) Combine wine and reserved TB flour, stirring well to get lumps out. Add to pan. Bring to a boil, scraping browned bits clinging to bottom of pan. Add mushrooms back to the pan, heat another minute.

5) Pour mushroom sauce over veal pieces, and serve.

Yield 2 servings, 5 points each (253 cal, 7g fat, 2g fiber)