1 tablespoon oil
1 cup Marsala wine
1 pound veal scallops (about 1/8- inch thick)
All-purpose flour seasoned with salt and pepper for dredging the veal
1 1/3 cup chicken broth
Dredge the veal in the seasoned flour, shaking off the excess. In the skillet, heat oil. Add veal and saute 1 minute per side. Remove to a platter. Cover with foil to keep warm. Add Marsala to veal pan. Deglaze, then add chicken stock to the pan and let reduce.