For 4 persons you will need:
4 veal scallops
1/2 lb sliced mushrooms
1/2 cup wine or marsala wine
1/4 cup creme fraiche (heavy cream)
3/4 cup chicken broth
4 garlic gloves finely diced
2 tbsp olive oil
4 tbsp of flour
Sauté the mushrooms with the garlic.
Salt and pepper each side of the veal. Dredge each piece of veal in flour and shake off excess.
In a large sauté pan heat olive oil over medium-high heat. Sauté veal on each side until lightly brown.
Set aside. Add mushrooms and garlic and sauté until tender. Pour the wine and let it reduce to half.
Add the chickenbroth. Let it reduce. Put back the veal and cook for 2 minutes. Turn off the heat
and add the creme fraiche.