2 tablespoons butter
2 tablespoons olive oil
1/2 pound veal scaloppini, cut into 1-2" strips
1 medium onion shopped fine
2 tablespoons dry vermouth or dry wine
1 pouch Savory Choice Chicken Broth Concentrate + 1/2 cup water
1 cup heavy cream
1 cup sliced mushrooms
3/4 pound fettuccine, cooked per package instructions and drained
1/4 teaspoon fresh-ground black pepper
1/4 cup lightly packed mint leaves, cut into strips
salt & pepper to taste
Heat 1/2 the butter and 1/2 the oil together in a large pan. Add the veal and cook approximately 1-2 minutes on each side, until just done. Remove from pan.
Reduce heat to low and add the remaining oil, mushrooms and onion. Cook until onion is translucent. Add vermouth, chicken broth concentrate and cream; stirring to a simmer. Continue stirring until sauce begins to thicken, about 4 minutes. Return the cooked veal with its juices to the pan. Add the cooked fettuccine. Toss with the sauce, pepper, the remaining tablespoon of butter and mint. Let sit for 2-3 minutes so that the pasta absorbs some of the sauce.