VEAL MARSALA PORTABELLA

1 tablespoon butter
2 2-oz. veal medallions
seasoned flour to dredge in
2 oz. sweet marsala
3 large slices portabella mushrooms
6 oz. heavy cream
1 teaspoon chopped onion

Heat a 10" saute skillet. Add 1 tablespoon butter. Dredge veal medallions in flour and saute medallions until light brown on each side. Remove veal from pan and put in a warm place. Add onions, mushrooms, marsala, heavy cream and season with salt and pepper. Reduce to a medium consistancy and serve sauce over veal. Serve with red potatoes and julienne vegetables. Yields 1 portion