8 veal cutlets (or chicken breasts) pounded
2/3 cup dry sherry
4 Tbsp butter
2 tsp olive oil
3/4 lb sliced fresh mushrooms
1 package (3/4 oz) brown gravy mix
Marinate veal/chicken in sherry for 2 hrs. Pour off marinate and add water to make 1 cup. Save this. Saute mushrooms in butter and oil. Add gravy mix and sherry, stir. Simmer covered for 3 min or so. Pour over meat in pyrex dish. Bake at 350 deg til bubbling. Can be made the day ahead…sitting overnight makes it tender and flavorful—reheat 45 min at 350.
From Barbara Sullivan