Veal Marsala

1/4 Lb. Thinly sliced Veal (per person)
Salt & Pepper
4 Tbsp. Olive Oil
1 Medium Yellow Onion (chopped)
2 Cloves Garlic (finely minced)
1/4 Cup White Wine
1/2 Cup Marsala Wine
1/2 Lb. Fresh Mushrooms (sliced)
Dredge veal in flour, salt & pepper.
Saute in olive oil until lightly browned and remove.
In the same pan saute onions, mushrooms & garlic in drippings.
Retuln veal to pan with onions & garlic.
Add wine to pan and reduce over medium heat.