Veal with White Wine and Parsley

Jade

4 veal escalopes
30 g butter
¼ C dry white wine/Marsala (not sweet)
100 ml thick cream
1 T wholegrain mustard
2 T chopped fresh parsley

Pound steaks out thinly. Cook in butter for 1 min each side or until just cooked, remove and cover. Add wine to pan, bring to boil and cook 1-2 mins. Add cream, bring to boil and reduce by half again. Stir in mustard and 1 T parsley until just combined. Return the veal to pan to warm through and coat in sauce. Serve with a little sauce and sprinkle with parsley.