Veal Martini

For 2 weeks, I am covering my boss' shift while she has time off. The part I like the best? Because I start early, I get to come home early. Just in time to make a yummy fresh dinner. So this week and next week, I have been and will be making my dinners fresh instead of making them in advanced and freezing them. As handy as having frozen dinners made for during the week, it is nice to fresh stuff. Looking for a recipe for dinner tonight, I came across veal martini. I've only known martini to be a drink, and after looking at the ingredients, I thought it sounded quite tasty.

- 500g veal steaks
- 3 cups of chicken stock             

- 1 cup of dry white wine
- 4 tablespoons butter, divided
- 1 cup sliced mushrooms
- 1 1/2 cups diced tomatoes (420g can)
- 3/4 cup sun dried tomatoes, oil patted from them with paper towel and sliced
- 1/4 cup minced shallot
- 1/4 cup flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup finely sliced basil

1. In a saucepan, bring the wine an chicken stock to the boil and simmer until it is reduced by half.

2. In a frypan, melt 2 tablespoons of butter, add the mushrooms, sun dried tomatoes and shallots. Cook until the mushrooms are soft and remove and set aside.

3. Combine the flour, salt and pepper, and coat the veal with it.

4. Add the rest of the butter to the frypan, and cook the veal to your liking. Remove and set aside.

5. To the same frypan, add the reduced wine and stock mix. Mix with the yummies left behind by the veal and cook for 1 minute.

6.  Return the veal and the mushroom mix to the sauce and stir in the tomatoes and basil.

*May I suggest maybe serving this dish with some mashed potato.