Veal Rocco - cooking recipe

Ingredients

1 1/4 lb. veal medallions, pounded
1 small can artichoke hearts
2 oz. sun dried tomatoes
1 green pepper
1 small onion
4 oz. white wine
4 oz. butter

Preparation

Dust veal medallions in flour.
Slice onion and pepper in thin strips about 1 1/2-inch.
Dice tomatoes.
Saute veal medallions in butter with onion and pepper until veal is browned, turning as needed.
Add sun dried tomatoes and artichoke hearts.
Drain butter from pan.
Simmer wine.
Remove veal from pan.
Simmer wine with the vegetables until sauce reduces to semi-thick consistency. You may substitute chicken breast for the veal.